Everyone loves shrimp, so the next time you make a batch of Gulf Shrimp and Grits (page 80) or Shrimp-Tomatillo Cocktail (page 75), save the shells and freeze them until you have enough for stock. However, you can also purchase prepared shrimp stock from your fishmonger or online (see Sources).

　　

Ingredients

Makes about 2 quarts

　　3 tablespoons canola oil

　　5 cups (about 2 pounds) raw shrimp shells, heads, and tails, rinsed well

　　1 medium yellow onion, coarsely chopped

　　1 small carrot, coarsely chopped

　　1 stalk celery, coarsely chopped

　　1 cup dry white wine

　　2 plum tomatoes, coarsely chopped

　　10 sprigs fresh flat-leaf parsley

　　1 bay leaf

　　1/2 teaspoon black peppercorns

　　

Step 1

In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells, onion, carrot, and celery and sauté, stirring occasionally, for 5 minutes. Add the wine and boil until reduced by half. Add 2 1/2 quarts cold water, the tomatoes, parsley, bay leaf, and peppercorns. Bring to a boil, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 40 minutes.

　　

Step 2

Strain the stock though a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.