Crudo e Nudo chef Brian Bornemann makes an aromatic shrimp stock to bolster the seafood flavor of pasta sauces, soups and more. But home cooks can also make this flavorful, shrimpy stock; simply ...

INGREDIENTS: • 2 tablespoons extra virgin olive oil • 1 medium red onion, chopped • 1 medium fennel bulb, chopped • 1 medium carrot, chopped • 6 cloves fresh garlic, crushed • 2 1/2 pounds shrimp ...

Getting your Trinity Audio player ready... Water that’s boiling is boring. Stock that’s boiling is not. Many cooks routinely make stocks (some call them broths) using leftover chicken carcasses or ...

5 pounds head-on unpeeled Texas Gulf brown shrimp (16 to 20 count) Instructions: Heat the olive oil in a heavy-bottomed 8-quart Dutch oven over medium heat. Add the butter and cook to melt it. Add ...