When making your next shrimp dish, save the shrimp shells to make this stock. It freezes well, so you’ll always have this low-FODMAP pantry essential on hand.
Serves: 6Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 2 Tbsp. extra-virgin olive oil
- 2 cloves garlic, peeled and slightly crushed
- 1 medium yellow onion, peeled and quartered
- 2 large carrots, peeled and diced
- 1 medium zucchini, trimmed and diced
- 12 large raw shrimp shells
- 6 cups water
- ½ cup tomato paste
- ½ cup dry white wine
- 1 Tbsp. salt
- 1 tsp. ground black pepper
- Heat oil over medium-low heat in a large skillet. Add garlic and onion and sauté, stirring constantly until garlic is softened and brown at edges, about 5 minutes. Remove and discard garlic and onion, leaving oil.
- Increase heat to medium-high, add carrots and zucchini, and sauté 5 minutes. Add shrimp shells, water, tomato paste, wine, salt, and pepper and stir until paste is completely dissolved.
- Bring just to a boil, then reduce heat to low and simmer 45 minutes, uncovered.
- Remove from heat and allow stock to cool. Using a slotted spoon, remove and discard shells and large solids. Using a mesh sieve over a large bowl, strain remaining solids and reserve stock.
- Transfer stock to a container for refrigerator storage, and let cool. Use or store for up to 4 days.