Shrimp Stock

• 2 tablespoons corn oil
• 1 pound large uncooked shrimp in their shells
• 1/4 cup diced celery
• 1/3 cup diced, peeled carrot
• 1/3 cup diced fennel bulb
• 1/3 cup diced, peeled onion
• 1/2 cup diced leek (white and light green parts only)
• 2 tablespoons tomato paste
• 4 cups water

1. Heat the oil in a large pot over high heat until just smoking.
2. Add the shrimp and sear until the shells are bright orange on both sides, about 3 minutes.
3. Add the vegetables and tomato paste, turn the heat to medium-low, and cook, stirring often, until the vegetables are softened, about 5 minutes.
4. Stir in the water and bring to a boil.
5. Lower the heat slightly and boil for 15 minutes, skimming off the foam as it rises.
6. Remove from the heat and pour the mixture into a food processor.
7. Pulse until the shrimp is coarsely chopped.
8. Pour back into the pot and let stand for 10 minutes.
9. Strain through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.
10. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

corn oil, shrimp, celery, carrot, fennel bulb, onion, tomato paste, water

Taken from www.cookstr.com/recipes/shrimp-stock (may not work)