David Tanis's Shrimp Broth

This stock, made from shrimp shells simmered with herbs and dried shrimp, adds depth to gumbos and risotto.

Ingredients

• 1 tablespoon olive oil
• Shells from 1 pound shrimp
• 2 large thyme sprigs
• 3 garlic cloves, roughly chopped
• 1 bay leaf
• 1 ounce dried shrimp, optional
• Salt and pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    37 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 0 milligrams cholesterol; 1 milligram sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 6 cups

Preparation

1. Pour olive oil into a small pot over medium-high heat. Add shrimp shells, thyme sprigs, garlic, bay leaf and dried shrimp if using. Let sizzle for 1 to 2 minutes, stirring, taking care not to let mixture brown.
2. Add 7 cups water, bring to a boil, then reduce heat to a gentle simmer. Season to taste with salt and pepper. Simmer for 30 minutes. Strain through a fine-meshed sieve. May be prepared several hours ahead.

About 40 minutes