Shrimp Stock

Shrimp Stock

Ingredients:
oil, canola
crustaceans, shrimp, raw (not previously frozen)
onions, raw
carrots, raw
celery, raw
tomatoes, red, ripe, raw, year round average
water, bottled, generic

Directions:
1.
Heat oil in a large Dutch oven over medium-high heat.
Add shrimp to pan; saute 2 minutes or until shells turn bright orange.
Add onion, carrot, and celery; saute 3 minutes or until tender.
Add tomato paste, stirring well with a wooden spoon.
Cook 8 minutes or until tomato paste turns orange, stirring constantly.
Add 5 cups water; bring to a boil.
Remove from heat.2.
Place half of shrimp mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Pour into a large bowl.
Repeat procedure with remaining shrimp mixture.
Return to pan.
Bring to a simmer over medium heat; remove from heat.
Let stand for 10 minutes.
Strain the shrimp mixture through a fine sieve over a bowl.
Discard solids.