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SHRIMP STOCK

caldo de camarão MAKES ABOUT 4 CUPS

buy shrimp in their shells, so you can hoard the main ingredient for this stock. If you’re lucky enough to get shrimp A lways with heads, grab them; the heads add so much avor. As you accumulate the shells, wrap them tightly in plastic, and freeze until you have enough. 2 TEASPOONS VEGETABLE OIL 1 LARGE LEEK, WHITE PART ONLY, HALVED LENGTHWISE, SLICED INTO THIN HALF-MOONS, AND RINSED WELL 1 SMALL CELERY STALK, FINELY CHOPPED 1 SMALL CARROT, FINELY CHOPPED 2 POUNDS SHRIMP SHELLS ½ CUP DRY WHITE WINE 1 TURKISH BAY LEAF 3 WHITE PEPPERCORNS, CRACKED 3 SPRIGS FRESH FLAT-LEAF PARSLEY

1. Heat the oil in a medium saucepan over medium heat until it shimmers. Add the leek and cook, stirring frequently, until soft and translucent but not browned, about 5 minutes. Add the celery and carrot and cook until soft, about 7 minutes more. 2. Dump in the shrimp shells and cook, stirring frequently, until they turn pink, 3 to 4 minutes. Pour in the wine and cook until the liquid has reduced to about ¼ cup. Pour in 6 cups of cold water and drop in the bay leaf, white peppercorns, and

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The new portuguese table david leite  

The new portuguese table david leite  

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