How to cook shrimp broth
ProductsShrimp shells and heads - half a kilo
Water - 1.2 liters
Carrots - 1 large
Onion - 1 large
Celery - 1-2 stalks
Allspice - 2 peas
Bay leaf - 1 small
Water - 3-4 liters
How to cook
- Put the kettle on fire.
- In a little oil, fry the vegetables at the bottom of a saucepan until golden brown.
- After the vegetables begin to golden, add shrimp heads, shells and seasonings to them.
- Fry the shells for 5-10 minutes, stirring and pressing the heads in order to squeeze the juice out of them.
- When the shells turn red, fill them with boiling water from the kettle.
- Wait for the second boil and turn the heat to low.
- Boil for 1-1.5 hours over low heat, periodically skimming off the foam.
- After cooking, strain the broth through a sieve into another saucepan - you should get about 1 liter of rich broth.
The right shrimp broth
Shrimp shells with heads conceal a huge amount of flavor. Even if you bought shrimp without heads, then an excellent broth will turn out just on the shells.If you don't have celery or you just don't like it, you can cook the broth without it.
Shrimp can be used to cook a full shrimp broth, or you can add several shells or heads when cooking fish or even chicken broth.
If you have dill in the refrigerator, then its stems can be added to the broth in 20-10 minutes - this will add richness to the broth. Shrimp broth can be used to make a quick creamy soup. To do this, add to it a few “friendship” curds, a little dill, green onions and a few shrimps, and if you have cream and broccoli, add them and it will be even tastier.