Bouillon de crevettes

Ingrédients

• 1 to 2 lb Shells and head of shrimps
• 2 tsp olive oil
• 1 onion (peeled and quartered)
• 2 carrots (chopped into large pieces)
• 2 stalks celery with the leaves (chopped into large pieces)
• 3 cloves garlic (peeled and smashed)
• 4 sprigs fresh thyme
• 2 bay leaves
• 1/3 cup fresh parsley
• 1 tsp whole peppercorns
• 1 tsp salt
• 6 cups water

Préparation

1. 1

   Rinse the shells with cold running water and drain in a large colander

2. 2

   In a large stockpot, heat olive oil. Add in the shrimp shells and cook for about 2-3 mins, constantly stirring or until it becomes pink and fragrant.

3. 3

   Stir in the onions, celery, and carrots. Cook for about 4-5 mins.

4. 4

   Add the garlic, thyme, bay leaves, garlic, peppercorns, salt, and water.

5. 5

   Bring to a rolling boil over high heat, then reduce heat to medium-low and leave simmer for another 45 minutes to an hour. Skimming occasionally to remove any foam that rises to the surface.

6. 6

   Turn off heat and drain the stock through a fine mesh into a bowl.

7. 7

   Leave to cool completely before refrigerating or freezing.

8. 8

   This shrimp stock will last for up to 3 days in the refrigerator or freeze in an airtight container for up to 2 months.