David Tanis's Shrimp Broth Recipe - NYT Cooking

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Total TimeAbout 40 minutesRating5(250)CommentsRead comments

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

Featured in: Gumbo’s Taste of Something Different

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Ingredients

Yield:About 6 cups

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

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Preparation

Step 1
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.
Step 2
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.

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Ratings

5 out of 5250 user ratingsYour rating1 star2 stars3 stars4 stars5 starsSubmit

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Comments

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Private

The secret is to simmer the broth so that it reduces significantly in volume. Remember that "simmering" is done with the lid off of the pot. You keep the temperature just below the point where the water would boil. I like to reduce the shrimp liquid to about 60% of the original volume. For 7 cups of water, you'd have a yield of a little over 4 cups of strained liquid. Sometimes this takes about 30 minutes, but sometimes it takes a little more or less. Go by volume, not by time.

Is this helpful? 58

This broth is the best! I always save my shrimp shells and when I accumulate a large amount I make this and freeze it. Then I use it for shrimp risotto, add saffron to it for shrimp with saffron over orzo. Also, it may be used in any soup or chowder calling for a rich seafood flavor.

Is this helpful? 41

It's broth. It's supposed to be watery, not thick.

Is this helpful? 7

3 Qt pot is ideal. Substituted the dried shrimp with a dab of anchovie paste. Otherwise,followed the recipe except had to use dried tyme. After 30 minutes of simmering it was reduced 30%. Smells like Big Easy shrimp gumbo already.

Is this helpful?

How can 7 cups of water fit in a small pot?

Is this helpful? 1

The secret really is toasting the shells, it gives a much deeper flavor to the stock.

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Recipe Tags

Soups and Stews
Shrimp
Dairy-Free

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