David Taniss Shrimp Broth Recipes

DAVID TANIS'S SHRIMP BROTH

David Tanis's Shrimp Broth image

This stock, made from shrimp shells simmered with herbs and dried shrimp, adds depth to gumbos and risotto.

Provided by David Tanis

Categories soups and stews

Time 40m

Yield About 6 cups

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
Shells from 1 pound shrimp
2 large thyme sprigs
3 garlic cloves, roughly chopped
1 bay leaf
1 ounce dried shrimp, optional
Salt and pepper

Steps:

Pour olive oil into a small pot over medium-high heat. Add shrimp shells, thyme sprigs, garlic, bay leaf and dried shrimp if using. Let sizzle for 1 to 2 minutes, stirring, taking care not to let mixture brown.
Add 7 cups water, bring to a boil, then reduce heat to a gentle simmer. Season to taste with salt and pepper. Simmer for 30 minutes. Strain through a fine-meshed sieve. May be prepared several hours ahead.

DAVID TANIS'S VEGETABLE BROTH

David Tanis's Vegetable Broth image

Provided by David Tanis

Categories easy, weekday, soups and stews

Time 45m

Yield 6 cups

Number Of Ingredients 7

Ingredients

1 small onion, peeled and halved
3 or 4 scallions
3 garlic cloves, sliced
1 small celery stalk
1 small carrot, peeled and chopped
1 bay leaf
1 thyme branch

Steps:

Put all ingredients in a large saucepan. Cover with 7 cups water and bring to a boil. Reduce heat and simmer gently for 30 minutes. Strain.

Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 0 grams

SPICY SHRIMP MASALA

Spicy Shrimp Masala image

Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.

Provided by Zainab Shah

Categories dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound large shrimp, peeled and deveined
1 1/2 teaspoons coarsely ground black pepper
1/4 cup ghee or neutral oil
1/2 teaspoon ginger paste or freshly grated ginger
1/2 teaspoon garlic paste or freshly grated garlic
1 medium red onion, finely chopped
1 teaspoon Kashmiri red chile powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 to 3 Thai green chiles, finely chopped
5 plum tomatoes, finely chopped
1 teaspoon fine sea salt
1/4 cup coconut milk, stirred (optional)
1 to 2 tablespoons lemon juice (from about 1/2 lemon)
1/4 teaspoon garam masala
1 to 2 tablespoons fresh cilantro, chopped
Roti or pita, for serving

Steps:

Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

SHRIMP BROTH

Shrimp Broth image

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

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

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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