David Tanis's Shrimp Broth

David Tanis's Shrimp Broth

from cooking.nytimes.com
40 min
1 6 cups

This stock, made from shrimp shells simmered with herbs and dried shrimp, adds depth to gumbos and risotto.

Ingredients

  • 1 tablespoon olive oil
  • Shells from 1 pound shrimp
  • 2 large thyme sprigs
  • 3 garlic cloves, roughly chopped
  • 1 bay leaf
  • 1 ounce dried shrimp, optional
  • Salt and pepper

Directions

  1. 1

    Pour olive oil into a small pot over medium-high heat. Add shrimp shells, thyme sprigs, garlic, bay leaf and dried shrimp if using. Let sizzle for 1 to 2 minutes, stirring, taking care not to let mixture brown.

  2. 2

    Add 7 cups water, bring to a boil, then reduce heat to a gentle simmer. Season to taste with salt and pepper. Simmer for 30 minutes. Strain through a fine-meshed sieve. May be prepared several hours ahead.