Shrimp/Prawn Stock is another staple in my pantry. Though not as oft used in my cooking as, say, chicken stock, the heady broth is an important building block for many dishes, including steamboat, soups, and flavoured rice. Because shrimp is naturally sweet, leek and celery are used in the mirepoix for a refreshing balance.
Ingredients (makes about 5L stock):
Shells from 700 grams of shrimp
2 stalks leeks, roughly chopped
2 ribs celery, roughly chopped
4 cloves garlic, smashed
1 large yellow onion, roughly chopped
2 bay leaves
2 tbsp olive oil
1) Fry shrimp/prawn shells in olive oil till reddish, about 1 minute on medium-high heat.
2) Add onions and garlic, and fry for about 2 minutes.
3) Add leek, and fry for 2 minutes.
4) Add celery, and fry for 2 minutes.
5) Transfer to a stock pot.
6) Add cold water and bay leaves. Bring to a boil, before lowering to a simmer for at least 10 hours. Skim off any scum that floats to the top. Strain into different volume containers and freeze for use up to a month.