SHRIMP STOCK FOR SEAFOOD SHOOTERS

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Shrimp Stock for Seafood Shooters image

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes 1 cup

Number Of Ingredients 11

2 1/2 pounds fish bones
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 dried bay leaf
1 small sprig fresh thyme
1 fresh flat-leaf parsley
1 small sprig fresh tarragon
1/4 teaspoon coarse salt
8 cups water
1/2 cup dry white wine
4 large shrimp

Steps:

  • Wash the fish bones under cold running water, removing the gills from the heads.
  • In a medium stockpot, combine celery, onion, herbs, and salt. Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Be sure not to let it brown.
  • Add the fish bones, and the remaining 7 cups water. Bring to a boil over high heat. As soon as it comes to a boil, reduce the heat, and simmer for 20 minutes. Skim off any foam that rises to the surface.
  • Add wine, and simmer for 10 minutes more. Remove from heat, let stand for 5 minutes, and carefully ladle the stock through a fine sieve set over a large bowl. Be sure not to press down on the solids in the sieve. Discard solids.
  • Transfer 1 cup of the stock to a small saucepan. Reserve remaining stock for another use. Add shrimp, and bring almost to a boil over medium-high heat. Remove from heat, cover, and let stand for 5 minutes.
  • Remove shrimp; set aside until cool enough to handle. Peel, devein, and chill shrimp. Reserve shrimp for seafood shooters. Chop shrimp shells; add to stock. Bring to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes. Strain, discarding shrimp shells.

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