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 ...

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Shrimp shells simmered with aromatics create a rich seafood stock in about 30 minutes.

Charleston chef Mike Lata uses whatever whitefish is fresh for this chunky chowder with cubes of celery root, parsnips, ...