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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Recipe by Ina Garten. Ingredients:
2 tablespoons olive oil |
1 lb shrimp shells, shells from 1 pound large shrimp |
2 cups yellow onions, chopped (2 onions) |
2 carrots, unpeeled and chopped |
3 stalks celery, chopped |
2 garlic cloves, minced |
1 1/2 quarts water |
1/2 cup good white wine |
1/3 cup tomato paste |
1 tablespoon kosher salt |
1 1/2 teaspoons fresh ground black pepper |
10 sprigs fresh thyme, including stems |
Directions:
1. Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned.
2. Add the garlic and cook 2 more minutes.
3. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour.
4. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
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