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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil Shells and heads (if using) from 12 jumbo shrimp 1 small onion, finely chopped 2 cloves garlic, finely chopped 1 rib celery, finely chopped 1 small carrot, finely chopped 1 Thai bird’s eye chile 1 teaspoon tomato paste 1 1/2 cups store-bought low-sodium chicken stock

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 tablespoons extra-virgin olive oil Shells and heads (if using) from 12 jumbo shrimp 1 small onion, finely chopped 2 cloves garlic, finely chopped 1 rib celery, finely chopped 1 small carrot, finely chopped 1 Thai bird’s eye chile 1 teaspoon tomato paste 1 1/2 cups store-bought low-sodium chicken stock

Directions

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.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Shrimp Broth

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp Broth

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest