Save those shrimp shells in your freezer to make this delicious stock, in minutes, using your pressure cooker.
I use my stock to make Martha Stewart’s Shrimp Bisque (soup).
Shrimp Stock (in your Pressure Cooker)
Seafood, Soups & Stews
2 lbs. shrimp shrimp shells
1/2 cup dry white wine
1 medium carrot, broken in half
1 stalk celery, halved
1 shallot, halved
1 bunch fresh parsley
1 tablespoon fresh thyme leaves
Cold water, as noted
Save those shrimp shells to make a delicious, pink-tinged, stock.
1). Using a wire mesh insert for your pressure cooker, add the shells, wine, vegetables and herbs.
Cover with cold water, by about an inch, taking care not to overfill your device.
2). Close and lock the lid of your pressure cooker. Cook at high pressure for about 8 minutes.
3). At the end of those 8 minutes allow your pressure cooker to natural release. This can take up to 30 minutes.
4). Carefully strain the contents of the cooker and allow to cool to room temperature. Discard the solids.
Use within 3 days or freeze.
• HELPFUL HINT •
Purchase a second pressure cooker seal to use for savory dishes, because of how the odors absorb (and WON’T wash out!)