Red Shrimp Broth
Every time I use shrimp I throw the shells, tails and heads into a 1-gallon plastic bag I keep in the freezer. When the bag is full I make this recipe and freeze the broth in one- or two-cup plastic containers for later use.
4 qts shrimp shells, tails and heads (from about 4 - 5 lb shrimp)
1/3 C olive oil
6 cloves garlic, chopped
2 28-oz cans whole tomatoes, with juice
Sauté the shrimp shells in the oil over high heat, stirring, until they all turn pink. Reduce the heat, add the garlic and tomatoes and simmer for 2 hrs. Purée the sauce in a blender and strain through a fine sieve.
Since I sometimes use this sauce for reductions (like risotto) I don't season it (a seasoned sauce, when reduced, can be too salty or peppery).