Shrimp Stock

This simple stock adds great flavor to many seafood dishes. Use it for outstanding depth of flavor in soups and chowders.

2 pounds shrimp heads, shells, or both
1 medium onion, quartered
1 garlic clove
1 celery rib
1 carrot, chopped
1/2 cup white wine

Preheat the oven to 350 degrees. Spread the shrimp heads and shells in a baking pan, and roast them until the shells are red and all the liquid has evaporated.

Sweat the onion, garlic, celery and carrot in a large pot. Add the shrimp heads and shells, and cover with cold water (it's important that the water be cold). Bring the water and shrimp heads and shells to a boil. Pour the white wine into the pan in which the shrimp heads and shells were roasted, and scrape the bottom of the pan. Add the wine and scrapings to the stock.

Simmer the stock for at least 1 hour, uncovered, adding liquid if the level in the pot falls below 1 quart. Strain the stock, and reserve it. Yields 1 quart.

From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy