Red Shrimp Broth

[kirra]

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).