Shrimp stock recipe (fumet de crevettes)

use shrimp stock (fumet de crevettes) as the base for bechamel and so should you, it makes the whole difference, giving the lowly mix of fried flour and cream whole dimensions of flavour and richness.

1. I love pink Greenland shrimp (they taste sweet and are not farmed) and keep all the peelings refrigerated until I am ready to cook this. Put whatever shrimp peelings you have in a large pan of cold water with some roughly chopped celery stalks, carrots, leeks and halved onions.
   
   
2. Bring to a boil and allow to simmer for 40 minutes.
   
   
3. Towards the end season with salt, bay leaf, allspice berries, nutmeg, cloves and black pepper. Allow to simmer a few more minutes.
   
   
4. Set aside to chill and then refrigerate if you plan to use it later.
   
   
5. If you are planning on making some bechamel immediately, keep it hot, as it is the roux that needs to be chilled.

Shrimp stock recipe