- 4 oz small dried shrimp
- 6 Tbsp extra virgin olive oil or cold-pressed peanut oil
- 1 cup dry white wine or vermouth
- 2 quarts cold filtered water
- 1/4 cup apple cider vinegar
- 1 carrot, peeled & coarsely chopped
- 5-6 garlic cloves, peeled
- 3 small pieces lemon rind
- several sprigs fresh thyme, tied together
- Heat oil in a large stainless steel pot. Add shrimp and saute for several minutes over medium-high heat, stirring constantly (sauteing in oil helps remove the fishy taste).
- Add wine and bring to a rapid boil.
- Add cold water and vinegar, bring to a boil and skim.
- Add remaining ingredients, reduce heat, cover and simmer for several hours.
- Strain stock into storage containers for the refrigerator or freezer.
- Refrigerate stock until cold and remove any fat that congeals on the surface before transferring to the freezer for long-term storage.
