by kirra » Sun Feb 10, 2008 4:21 am
Red Shrimp Broth
Every time I use shrimp I throw the shells, tails and heads into a 1-gallon plastic bag I keep in the freezer. When the bag is full I make this sauce and freeze it until I need it.
Ingredients:
4 qts shrimp shells, tails and heads (from about 4 - 5 lb shrimp)
1/3 C olive oil
6 cloves garlic, chopped
2 28-oz cans whole tomatoes, with juice
Preparation:
Sauté the shrimp shells in the oil over high heat, stirring, until they all turn pink. Reduce the heat, add the garlic and tomatoes and simmer for 2 hrs. Purée the sauce heads, tails shells 'n all, in a blender then strain through a fine sieve.
Since I sometimes use this sauce for reductions (like risotto) I don't season it (a seasoned sauce, when reduced, can be too salty or peppery).
[b][size=150]Red Shrimp Broth[/size][/b]
Every time I use shrimp I throw the shells, tails and heads into a 1-gallon plastic bag I keep in the freezer. When the bag is full I make this sauce and freeze it until I need it.
[b]
Ingredients:[/b]
4 qts shrimp shells, tails and heads (from about 4 - 5 lb shrimp)
1/3 C olive oil
6 cloves garlic, chopped
2 28-oz cans whole tomatoes, with juice
[b]Preparation:[/b]
Sauté the shrimp shells in the oil over high heat, stirring, until they all turn pink. Reduce the heat, add the garlic and tomatoes and simmer for 2 hrs. Purée the sauce heads, tails shells 'n all, in a blender then strain through a fine sieve.
Since I sometimes use this sauce for reductions (like risotto) I don't season it (a seasoned sauce, when reduced, can be too salty or peppery).