One of the most endearing qualities of Italian cooks is their dedication to not wasting one bit of food. The small bit of leftover pasta dough is saved for that next delicious batch of ravioli, the cut edges from a sheet cake are crumbled and used for cookies crumbs to line your next buttered baking dish, and the shrimp shells and shrimp heads are used to make a fragrant shrimp stock that adds a beautiful layer of flavor to a pot of soup or family sized bowl of pasta. This recipe for Homemade Shrimp Stock, courtesy of Mami Camilla Cooking School, is an easy way to extract all of the flavor from the tasty shrimp of the region, and this stock freezes nicely too.
Fresh Herbs
Shrimp Pasta made with Homemade Shrimp Stock
(To view the recipe, click on the blue title of the blog post above*)
Homemade Shrimp Stock
Ingredients:
- *Recipe Courtesy of Mami Camilla Cooking School*
- Shrimp shells and heads
- ¼ cups of olive oil
- Small dice of carrots, celery and onion
- 2 cloves of peeled garlic
- 1 potato, cut into cubes
- 1 sprig of fresh rosemary
- 1 bay leaf
- Salt and pepper
Directions:
- In a large pot, cook the shrimp shells and heads in the olive oil over medium-high heat, until the shrimp shells and heads turn dark pink in color. Add in the remaining ingredients to the pot and cover with water. Bring the mixture to a boil and cook for 30 minutes. Strain the stock, season with salt and pepper to taste, and either use immediately, or cool to room temperature and freeze.
Tagged: bay leaf, culinary school, externship, homemade stock, Italy, Mami Camilla cooking school, mirepoix, potato, rosemary, shrimp shells, shrimp stock, Sorrento, stock
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