Shrimp Broth Recipes

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INSTANT POT® SHRIMP BROTH



Instant Pot® Shrimp Broth image

Don't throw out those shrimp shells! Use them to make a rich broth for that next batch of jambalaya, etouffee, etc.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

4 cups shrimp shells from 2 pounds of shrimp
10 baby carrots
1 onion, halved and root end removed
1 stalk celery, cut into thirds
2 cloves garlic, halved
1 tablespoon distilled white vinegar
1 teaspoon salt
1 teaspoon ground black pepper
5 cups water

Steps:

  • Combine shrimp shells, baby carrots, onion, celery, garlic, vinegar, salt, pepper, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 60 minutes. Allow 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour liquid through a strainer and discard all solids.

Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 400.7 mg, Sugar 1.7 g

SHRIMP BROTH AND PASTA



Shrimp Broth and Pasta image

This recipe gets the most out of shrimp by first turning the shells into a fragrant and flavorful stock, then transforming the stock into an elegant garlic cream sauce for pasta. The shelled shrimp are then gently cooked in the sauce, making this dish a shrimp lover's dream.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 20

1 pound medium shrimp
2 tablespoons vegetable oil
2 stalks celery, diced
2 cloves garlic, crushed
1 yellow onion, diced
1 tablespoon tomato paste
1 cup dry white wine
1 teaspoon black peppercorns
2 bay leaves
2 sprigs fresh thyme
1 sprig fresh parsley
Kosher salt
Kosher salt
12 ounces fresh fettuccine
3 tablespoons unsalted butter
1 teaspoon paprika
3 cloves garlic, chopped
1/2 cup heavy cream
1 cup grated Parmesan
Chopped fresh parsley, for garnish

Steps:

  • For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
  • Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
  • Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
  • For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
  • Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
  • Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.

SPICY SHRIMP BROTH



Spicy Shrimp Broth image

Provided by Marcela Valladolid

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

1 pound jumbo shrimp, peeled and deveined, shells reserved
8 cups seafood stock
2 tablespoons extra-virgin olive oil
1 small white onion, diced
1 carrot, cut into 1/4-inch-thick rounds
2 stalks celery, diced
1 green bell pepper, diced
1 tomato, seeded and diced
4 dried chiles de arbol, roughly chopped
2 tablespoons tomato paste
1 tablespoon Mexican dried shrimp powder (optional)
Lime wedges, for serving (optional)

Steps:

  • Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
  • Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes.
  • Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.

SHRIMP STOCK



Shrimp Stock image

Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

Provided by TRB

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

shrimp shells from 2 pounds of shrimp, or to taste
½ cup roughly chopped onion
1 lemon, sliced
¼ cup roughly chopped celery
¼ cup celery leaves, or to taste
2 garlic cloves, crushed
1 teaspoon whole black peppercorns
3 sprigs fresh thyme
2 bay leaves
8 cups cold water

Steps:

  • Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 6 g, Cholesterol 89.6 mg, Fat 0.9 g, Fiber 1.9 g, Protein 11.8 g, Sodium 148.8 mg, Sugar 1 g

SHRIMP AND FINGERLINGS IN TOMATO BROTH



Shrimp and Fingerlings in Tomato Broth image

Provided by Jeanne Thiel Kelley

Categories     Potato     Tomato     Low Fat     Low Cal     High Fiber     Dinner     Shrimp     Family Reunion     Healthy     Potluck     Bon Appétit     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 cups finely chopped onions
4 garlic cloves, finely chopped
1 tablespoon paprika
1 14.5-ounce can diced fireroasted tomatoes in juice
2 teaspoons chopped fresh rosemary
1/4 teaspoon dried crushed red pepper
1 cup dry white wine
1 8-ounce bottle clam juice
3 cups water
8 ounces fingerling potatoes or baby Yukon Gold potatoes, cut crosswise into 1/4-inchthick rounds
1 pound peeled deveined uncooked medium American shrimp

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions; sauté until very tender and beginning to brown, stirring often, about 18 minutes. Add garlic and paprika; stir 2 minutes. Stir in tomatoes with juice and cook until very thick, stirring frequently, about 30 minutes. Stir in rosemary and crushed red pepper. Add wine and cook until liquid evaporates completely, stirring often, about 10 minutes. Stir in clam juice, then 3 cups water. DO AHEAD: Broth can be made 1 day ahead. Cool, then cover and chill.
  • Bring broth to boil. Add potatoes; simmer until almost tender, about 5 minutes. Add shrimp; simmer until just cooked through, about 5 minutes longer. Season with salt and pepper.

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

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.

SHRIMP BROTH



Shrimp Broth image

Provided by Pierre Franey

Categories     easy

Time 20m

Yield about 6 cups

Number Of Ingredients 7

Shells from 2 pounds of raw shrimp
6 cups water
6 peppercorns
1/2 cup coarsely chopped onion
1 rib celery, coarsely chopped
1 bay leaf
Salt to taste if desired

Steps:

  • Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.

SHRIMP AND VEGETABLES IN GINGER CORIANDER BROTH



Shrimp and Vegetables in Ginger Coriander Broth image

Categories     Ginger     Pasta     Quick & Easy     Low Cal     Shrimp     Winter     Cilantro     Simmer     Boil     Gourmet

Yield Serves 2

Number Of Ingredients 11

a 1.8-ounce package bean-thread (cellophane) noodles
8 jumbo shrimp (about 3/4 pound total), shelled, leaving tail and connecting shell segment intact
1 3/4 cups fresh chicken broth
1 fresh jalapeño chili, halved lengthwise (wear rubber gloves)
8 fresh long coriander sprigs, washed, dried,and stems and leaves reserved separately
a 1/2-inch piece fresh gingerroot, peeled sliced thin, and cut into strips
1/2 avocado (preferably California)
2 radishes, sliced thin
2 scallions, sliced thin
2 large mushrooms, sliced thin
1 tablespoon fresh lime juice, or to taste

Steps:

  • If using bean-thread noodles, in a bowl soak them in warm water to cover 10 minutes and drain. In a small saucepan of boiling salted water cook bean-thread noodles 3 minutes. (Alternatively, cook angel's hair pasta in boiling salted water until al dente.) In a colander drain bean-thread noodles or angel's hair pasta and rinse under cold water to stop cooking.
  • Butterfly each shrimp by cutting almost completely through lengthwise along outside curve and devein.
  • In pan simmer broth, jalapeño, reserved coriander stems, and gingerroot, covered, 5 minutes. While broth is simmering halve avocado lengthwise. Pit, peel, and cut avocado into lengthwise slices.
  • Between 2 heated large shallow soup bowls divide radishes, scallions, mushrooms, avocado, noodles or pasta, and reserved coriander leaves, putting each ingredient in a separate mound.
  • Season shrimp with salt and add to broth. Simmer broth mixture 3 minutes, or until shrimp are just cooked through, and with a slotted spoon transfer shrimp to soup bowls, arranging them on top of vegetables. Add lime juice to broth and pour broth mixture gently through a sieve into soup bowls over shrimp and vegetable mixture.

SHRIMP DIPPIN' BROTH



Shrimp Dippin' Broth image

I had this recipe at a resturaunt in gatlinburg,tn. one night and went back the day after for the same thing! This recipe calls for alot of clam juice, i had to go to two stores to get enough juice, its located with the canned tuna, I also added Swanson chicken broth.I know there are thoughs out there that think "eww clam juice",but to be honest with you, when you cook it and mix things with it, you can't smell it or taste it. Also, I like to make my recipe's according to taste.I like to do it this way, so that I know I'm going to like what I'm cooking.

Provided by dixiegurl313

Categories     Stew

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

2 -3 lbs of uncooked shrimp, peeled
3 tablespoons cajun seasoning
3 tablespoons butter
1/2 teaspoon of minced garlic (or more, depending on taste)
24 ounces clam juice
12 ounces Swanson chicken broth
2 cups water
2 tablespoons cajun seasoning, also depending on taste
1 -2 cup butter
1 1/2 tablespoons of minced garlic (or more)
3 tablespoons Worcestershire sauce
3 cups cooked long-grain rice
French bread

Steps:

  • Peel and butterfly shrimp and rinse in cold water.On low-medium heat, melt butter and add 1 tablespoon of cajun seasoning,also depending on taste, and the half teaspoon of minced garlic.Cook until done in pan.
  • Cook 3 cups of long grain white rice.
  • BROTH:
  • Add all ingredients for broth and bring to boil for 10 mins,occassionally stirring.

Nutrition Facts : Calories 491.7, Fat 29.3, SaturatedFat 17.8, Cholesterol 293.7, Sodium 1086.7, Carbohydrate 28.2, Fiber 0.6, Sugar 3.7, Protein 28.1

SHRIMP BROTH



Shrimp Broth image

Provided by Bryan Miller And Pierre Franey

Categories     easy, condiments, soups and stews

Time 30m

Yield About four cups

Number Of Ingredients 6

Shells from raw shrimp
5 cups water
6 black peppercorns
1/4 cup coarsely chopped onions
2 ribs celery coarsely chopped
1 bay leaf

Steps:

  • Put all the ingredients in a saucepan and bring to a boil. Simmer for 20 minutes and strain.

SHRIMP IN SAFFRON BROTH



Shrimp in Saffron Broth image

This light and flavorful shrimp dish from "Martha Stewart's Dinner at Home" anchors an easy-to-make spring meal of Asparagus-Parmesan Tart and Apricot-Almond Ice Cream Sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 fennel bulb, trimmed and cut into 1/4-inch dice (about 2 cups)
3 carrots, cut into 1/4-inch dice (about 1 cup)
1/2 teaspoon saffron threads
1 1/2 pounds large (21 to 25 count) shrimp, peeled and deveined
Coarse salt and freshly ground pepper
1/2 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium store-bought
Couscous with Golden Raisins

Steps:

  • Heat a large saute pan over medium. Add oil and heat until hot but not smoking. Cook fennel, carrots, and saffron until vegetables are starting to soften, stirring occasionally, about 4 minutes.
  • Season shrimp with salt and pepper; add to pan and cook 1 minute, then turn shrimp. Pour in wine and stock, and cook just until shrimp are pink and opaque throughout, about 2 minutes.
  • Serve shrimp, vegetables, and broth over couscous in shallow bowls.

SHRIMP DIPPING BROTH



Shrimp Dipping Broth image

This is one of the most delicious Shrimp Dipping Broth recipes for family gatherings or entertaining. It can be used as an entrée, or in smaller portions for an appetizer or soup. Based on Bubba Gump Shrimping Company's original recipe, our guests love it because this Cajun recipe makes lots of broth to sop up with your bread. It can be served with a side of rice, or just more bread!

Provided by Larry E Vaughn

Categories     Cajun

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

28 ounces chicken broth (two 14 oz cans)
24 ounces clam juice (four 8 oz bottles)
2 chicken bouillon cubes
1 tablespoon butter
2 teaspoons Worcestershire sauce
1 teaspoon course ground pepper
1 teaspoon cajun seasoning
1 teaspoon minced onion
1/2 teaspoon sugar
2 lbs medium peeled and deveined shrimp, thawed
4 tablespoons butter
1 tablespoon Worcestershire sauce
2 teaspoons fresh coarse ground black pepper
2 teaspoons cajun seasoning
1 head roasted garlic

Steps:

  • DIRECTIONS FOR THE BROTH:.
  • Melt butter and over medium heat until butter lightly browns
  • Stir in pepper, Cajun seasoning, minced onion, sugar, and Worcestershire sauce
  • Add bullion cubes, stirring until dissolved.
  • Add in chicken broth and clam juice.
  • Bring to a rapid boil, and immediately reduce heat to simmer.
  • DIRECTIONS FOR SHRIMP:
  • Saute butter and roasted garlic pulp until butter lightly browns.
  • Mix in pepper, Cajun seasoning, minced onion and Worcestershire sauce.
  • Stir in shrimp and cook to medium rare, turning frequently.
  • Add shrimp and juices to broth and bring to a simmer.
  • Serve in large bowl with French baguette for dipping, white rice for a side.
  • Garnish plate with green herbs and lemon wedges.

Nutrition Facts : Calories 340.8, Fat 13.5, SaturatedFat 6.9, Cholesterol 256, Sodium 1443.7, Carbohydrate 18.2, Fiber 0.8, Sugar 5.3, Protein 35.1

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