Description
A deeply flavorful, golden shrimp broth made from shells and aromatic vegetables, perfect as a base or to sip warm on its own.
Ingredients
Scale
- 2 cups shrimp shells, raw and unseasoned
- 1 medium onion, roughly chopped
- 2 celery ribs, chopped
- 4 garlic cloves, smashed
- 1 small carrot, chopped
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 6 cups water
- 1 tablespoon olive oil
- 1 teaspoon salt (or to taste)
Instructions
- Set a large pot over medium heat and warm for a minute or two.
- Drizzle in olive oil and add shrimp shells. Sauté for 3 to 4 minutes until they turn pink and fragrant.
- Add onions, garlic, celery, and carrots. Cook another 3 minutes, stirring occasionally.
- Pour in water. Add bay leaf, peppercorns, and salt. Stir gently.
- Bring to a gentle boil, then reduce to a low simmer. Simmer uncovered for 40 to 45 minutes, skimming foam as needed.
- Turn off heat and strain the broth through a fine mesh strainer into a clean container.
- Taste and adjust seasoning. Serve hot or store for later use.
Notes
- Roast shrimp shells before boiling for extra depth.
- Use fresh shells for best flavor.
- Freeze broth in ice cube trays for quick use.
- Finish with fresh herbs or lime juice for added brightness.
Nutrition
- Serving Size: 1 cup
- Calories: 55
- Sugar: 1g
- Sodium: 330mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 25mg
Keywords: shrimp broth, seafood stock, homemade broth, shrimp shell broth, easy broth