*  Exported from  MasterCook  *

                               Shrimp Stock

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Shells, tails, & heads if possible
                        from 1 lb. of large (20-25) shrimp
   1      tbsp          olive oil
     1/2  cup           onion -- minced
     1/2  cup           carrots -- minced
     1/2  cup           celery -- minced
   2      tbsp          shallots -- minced
     1/2  cup           Chardonnay or dry white wine
   1      cup           fresh tomato -- chopped
   1      cup           water
   1 1/2  tsp           fennel seeds -- (optional)

  Peel and devein the shrimp. In a saucepan, heat the olive oil and add the shrimp shells
 and heads if available. Cook until bright pink. Add the vegetable mirepoix and saute for
 about 3 minutes. (If making this to use with seafood ravioli, add the fennel seeds now.) 
Add the wine and let boil gently until the volume is reduced by half. Add the tomatoes and
 water, then reduce the heat and let cook for 45 minutes. Strain through a fine sieve.
 There should be about 1 cup of liquid. If there is more, return it to the sauce pan
 and reduce until 1 cup liquid remains.   This can be frozen.

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