Shrimp stock

Save peelings and shells from fresh shrimp. Saute' in olive oil, add chopped onion and garlic, salt and pepper, dash of Worcestershire, deglaze with water (approx 1 cup), simmer, reduce, strain. Use it to deglaze pan after cooking shrimp for a delicious sauce.

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. ~John Barrymore