Shrimp Broth
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Shells from 2 pounds of raw shrimp
- 6cups water
- 6peppercorns
- ½cup coarsely chopped onion
- 1rib celery, coarsely chopped
- 1bay leaf
- Salt to taste if desired
Preparation
- Step 1
Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.
Private Notes
Comments
I find that using shrimp shells to make stock usually needs a little more help before I bring everything to a boil and then simmer.
I begin by sautéing the shells in a little oil over medium heat until they are very fragrant and have dried out some, even a little caramelization is desirable but don't burn them! The aroma from this process alone is worth the extra step! I then deglaze with some white wine and reduce for a few minutes before adding other ingredients.
A bit more work, but outcome was wonderful for gumbo: http://www.geniuskitchen.com/recipe/awesome-rich-shrimp-stock-247957
This was a good base recipe, as Jordan suggested, I caramelized shells with olive oil until fragrant before making stock. I then switched it up and deglazed with whiskey & added water, 2 yellow onions (with peel), 2 bay leaves and a few splashes of fish sauce alongside other ingredients listed. Next time will try using white wine!
Made after reading the comments - re ‘carmellizing’ the shrimp peels, im not sure I achieved this but did toast them with a bit of oil til they turned pink and a bit dry, added a splash of white wine, and it was great! Used it for jambalaya.
I follow the recipe. My shrimps were frozen. I put the frozen shrimp in a bowl with cold water to get the shrimp thaw faster. I use the water from the shrimp to get my cups of water. I used 4 cups of water to boil with the remaining ingredients. After the boiling and removing of the ingredients, I had 3 cups. I had to add 1/2 cup to 1 cup back in because I added uncooked rice. Future: If I use uncooked rice, I would use 5 cups then it will boil off to 4 cups.
No Southern cook (love you, Mamma!) would bother adding another cooking step to sauté shrimp shells in olive oil (olive oil bwahaha) before making shrimp broth. It's stock. Not soup. You're going to use it in jambalaya anyway.