Asian Inspired Shrimp Stock

1. Place the shrimp heads and shells into a stock pot along with the oil and the daikon and onion, if using. Sauté over medium high heat, pressing out any tomalley from the shrimp heads with your spatula.

2. Once the bits that are stuck to the bottom of the pot start to brown and smell wonderfully like grilled shrimp, deglaze with 5 cups water and scrape all the bits off the bottom of the pot. Bring to a simmer, then simmer for 5 minutes.

3. Use a wire skimmer to scoop out the shrimp shells and discard – if bits of veggies remain in the soup, that’s fine. Measure the amount of stock, keeping in mind that you will need to have 4 cups (960 ml) for the next step. If you’re short, add water; if you have a little more, that’s fine.