Shrimp Shell Broth
by
Yara Herrera
Shrimp shell broth is a shrimp stock base that can be used as a base for everything from sauces to seafood soups.
The inspiration behind the shrimp shell broth is no-waste cooking and learning how to be more sustainable and responsible in our kitchens.
- Level
Basic
- Cooking
1h+
- Overral
1h+
- Ready
Shrimp Shell
227gSmoked Paprika
1tbspCelery
2 stalksTurmeric Powder
1tspTomato
4Onion
½Garlic
2 clovesVegetable Oil
2tbspWater
1.89lSalt
1tbsp
Equipment
Fine Mesh Sieve
Shrimp Shell
227gSmoked Paprika
1tbspCelery
2 stalksTurmeric Powder
1tspTomato
4Onion
½Garlic
2 clovesVegetable Oil
2tbspWater
1.89lSalt
1tbsp
Equipment
Fine Mesh Sieve
Shrimp Shell Broth
Yara Herrera
Trim, peel and chop ½ white onion
Chop 2 celery stalks
Cut 4 tomatoes in quarters
Add 2tbsp of vegetable oil in a pot on high heat
Add ½lb of shrimp shells. Sauté until orange color brightens
Lower heat to medium and add chopped onion and celery
Add 2 garlic cloves. Cook for 5m until onions become translucent
Add 1tbsp of smoked paprika
Add 1tsp of turmeric powder
Add 1tbsp of salt
Stir and cook for 5m to release aroma from spices
Add quartered tomatoes
Add 1.89l of water
Simmer broth for 30m until slightly reduced
Strain broth and press to extract juices. The shrimp shell broth is ready
Use as a delicious dipping sauce or as a base for a seafood broth!