Preparation:
THIS IS FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.
Heat the oil in a large, heavy saucepan over medium-high heat.
Add onion, fennel and carrot. Sauté 5 minutes. Add the shrimp shells and sauté until the shells turn bright pink, about 5 minutes. Add sherry and tomatoes, and boil until almost all of the liquid evaporates, about 5 minutes. Add the water, peppercorns, thyme, parsley and bay leaf.
Bring to a boil. Reduce heat and simmer for 30 minutes.
Strain the stock; discard the solids. If not using right away, cool, then cover and refrigerate. Yields about 8 cups. |
