SHRIMP BROTH
Use to make Marque chef Mark Best's "Risotto" with Squid, Shrimp, and Curry Leaves.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add shrimp shells and heads, onion, garlic, celery, carrot, chile, and tomato paste; cook, stirring, until vegetables are golden. Add chicken stock and bring to a simmer; simmer for 30 minutes.
- Strain mixture through a fine mesh sieve into a medium saucepan; discard solids. Place saucepan over medium-high heat and cook until reduced by half. Use immediately or cool and keep refrigerated in an airtight container until ready to use, up to 3 days.
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Zniper Piggy
[email protected]This broth is a bit too time-consuming for me. I prefer to use store-bought shrimp broth instead.
Syns Azam
[email protected]I love the rich flavor of this broth. It's perfect for making seafood soups and stews.
SHIFAT HOSSIEN
[email protected]This broth is a great way to use up leftover shrimp shells. I always freeze my shrimp shells after I cook shrimp, and then I use them to make this broth. It's a great way to reduce waste and get a delicious broth at the same time.
Cassandra Hamilton
[email protected]I followed the recipe exactly, but my broth turned out bland. I think I might have used old shrimp shells.
Marjiya Begum 2003
[email protected]This broth is a bit too salty for my taste. I had to dilute it with water before using it in my soup.
Eric villasenor
[email protected]I love the versatility of this broth. I've used it to make seafood soup, paella, and even a shrimp boil. It always adds a delicious flavor to my dishes.
Nur Mohmmad
[email protected]I was pleasantly surprised by how easy it was to make this broth. I didn't have any shrimp shells on hand, so I used store-bought shrimp stock instead. It still turned out great!
PrescriptionMeds
[email protected]This broth is a staple in my kitchen. I always have a batch in the freezer ready to use. It's a lifesaver on busy weeknights when I need a quick and flavorful meal.
shuja babar
[email protected]Easy to follow recipe with great results! I love the versatility of this broth - I've used it in soups, stews, and even as a base for a seafood risotto. It always adds a delicious depth of flavor.
Petrosmzi Ngwane
[email protected]This shrimp broth was a delightful experience. The flavors were rich and complex, with a perfect balance of seafood and vegetable notes. I especially appreciated the subtle hint of spice from the cayenne pepper. I used the broth to make a seafood ste