Products & Gifts / Culinary Creations / Aaron Sánchez / Recipes
Guineos Verdes Con Mojo
(Green Bananas With Citrus-Garlic Sauce)
Ingredients:
Makes 1½ quarts

1 ½ cups uncooked shrimp shells (from about 1 pound of shrimp)
2 tablespoons extra-virgin olive oil
1 medium white onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 tablespoon tomato paste
2 cups dry white wine, such as sauvignon blanc
1 cup chopped flat-leaf parsley
2 bay leaves
½ teaspoon fennel seeds
½ teaspoon whole black peppercorns
Preheat the oven to 350 F.

Rinse the shrimp shells, spread them out on a sheet pan, and bake for 15 minutes, until pink and slightly charred around the edges.Coat a stockpot with the oil and place over medium heat. Add the vegetables and cook for 5 minutes to soften. Add the tomato paste, stirring to coat the vegetables. Pour in the wine and stir for 1 minute, until reduced slightly.

Add the roasted shrimp shells, herbs and spices. Pour in only enough cold water to cover (about 2 quarts); too much will make the stock taste weak. Allow it to slowly come to a boil, then lower the heat and slightly simmer for 45 minutes, uncovered, skimming any impurities that rise to the surface.

Strain the stock through a fine sieve into a heatproof container or another pot to remove the solids. Cool to room temperature, then cover and refrigerate. The stock keeps for up to a week refrigerated.