Bouillon de crevettes

Ingrédients

• cooking oil ((only for Sauté method))
• 8-10 oz raw shrimp heads and shells ((from about 16-18 medium to large shrimp))
• 8 1/3 cups water
• 2 teaspoons salt

Préparation

1. 1

   --- Method 1 ---

2. 2

   Place a pot over medium heat and once the pot is hot, add cooking oil to thinly coat the bottom.

3. 3

   Add the shrimp shells and heads. Increase the heat and sauté until they are browned and smell flavorful, add the water.

4. 4

   Add salt and bring it to a boil, then lower the heat to maintain a gentle simmer. Cover and simmer for 45-60 minutes (or longer for stronger flavor).

5. 5

   Discard the shrimp shells and heads. The stock is ready to use right away, or you can let it cool down before storing it in the fridge for several days or several months in the freezer.

6. 6

   --- Method 2 ---

7. 7

   Preheat the oven to 400℉ (200℃). Place the shrimp shells and heads on a baking tray. Roast for about 15 minutes or until they are browned and smell flavorful.

8. 8

   Bring the water to a boil and then add the roasted shrimp shells and heads as well as the salt. Lower the heat to maintain a gentle simmer. Cover and simmer for 45-60 minutes (or longer for stronger flavor).

9. 9

   Discard the shrimp shells and heads. The stock is ready to use right away, or you can let it cool down before storing it in the fridge for several days or several months in the freezer.