Ingredients
The following ingredients have 4 Servings
- 1 dash olive oil
- 20 whole removed shrimp tails (the tails removed from 1 pound's worth of fresh shrimp)
- 2 stalks celery (trimmed and chopped into chunks)
- 1 quart water
- 1/2 teaspoon whole black peppercorns
- 4 sprigs fresh thyme
- 2 whole bay leaves
- 1 pinch salt (plus additional as needed to taste)
Instruction
- In a large sauce pan heat the olive oil over medium high heat. Cook the shrimp tails in the oil until they become pink for about 2 minutes. Add in the celery and allow it to get soft for another minute.
- Pour in the water and also add the peppercorns, thyme sprigs, bay leaves and salt. Bring the mixture to a boil then reduce it to a low simmer. Allow the stock to simmer and meld for an hour.
- When the hour is up, taste for salt and add more if desired. Then pour the mixture through a fine mesh strainer right into a heat proof container so that it is a gorgeous, clear liquid. After that it is ready to use in countless types of dishes! It will keep in the refrigerator sealed up for a few days.
