Shrimp Stock

Ingredients

• 8 cups water
• 20 medium shrimp
• 2 tablespoons olive oil
• ½ medium carrot, peeled and coarsely chopped
• ½ medium onion, peeled and coarsely chopped
• ½ rib celery, coarsely chopped
• 1 medium tomato, coarsely chopped
• 1 clove garlic, peeled and minced
• ½ cup dry white wine

Preparation

1. Bring water to a boil in a large saucepan. Add shrimp and cook 3 minutes. Drain, reserving liquid. Put shrimp in a bowl of ice water for 5 minutes. Shell the shrimp, reserving shells. Set aside shrimp for the risotto.
2. Heat oil in the saucepan over medium heat. Add the carrot, onion, celery, tomato and garlic. Cook 3 minutes. Add shrimp shells and cook 3 minutes more.
3. Add the wine. Simmer 2 minutes.
4. Add the shrimp cooking liquid. Bring to a boil. Reduce heat and simmer 30 minutes. Strain. Chop the reserved shrimp for use in the risotto recipe.

About 1 hour