• 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
  1. 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).
  2. Add wine and bring to a rapid boil.
  3. Add cold water and vinegar, bring to a boil and skim.
  4. Add remaining ingredients, reduce heat, cover and simmer for several hours.
  5. Strain stock into storage containers for the refrigerator or freezer.
  6. Refrigerate stock until cold and remove any fat that congeals on the surface before transferring to the freezer for long-term storage.