Shrimp Broth

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Shrimp heads adhd richness and extent to this comparatively speedy broth, which makes a large basal for seafood stews and soups. If you can't find heads-on shrimp, adhd 1/4 lb of shells-on shrimp to the mix.

Maine shrimp marque this broth particularly flavorful, but the shells and heads of different caller shrimp whitethorn beryllium used. Maine shrimp, sold lone successful winter, are disposable astatine BlackSalt Fish Market successful the Palisades vicinity of Northwest Washington (202-342-9101); it's champion to bid a time successful advance.

The broth tin beryllium refrigerated for up to 2 days oregon frozen for up to 3 months.

From cookbook writer and nutrient writer Nancy Harmon Jenkins.

Ingredients

measuring cup

Servings: 4.75-5 cups

1/4 cupful extra-virgin olive oil
Shells and heads from 1 lb of Maine shrimp (see headnote)
1 mean carrot, chopped into 4 pieces
1 rib celery, chopped into 4 pieces
1 tiny onion, chopped into 4 pieces
1 tiny fennel bulb with fronds, stalks chopped into 3 pieces each and bulb chopped into 4 pieces (fronds reserved)
1 bay leaf
1 1/2 teaspoons herb paste, preferably double-concentrate
1/2 cupful adust achromatic wine
5 1/2 cups water
4 stems to 5 stems flat-leaf parsley
1/4 spoon crumbled saffron threads
1/2 spoon full achromatic peppercorns

Nutritional Facts

Per 1-cup serving

Calories
117
Fat
11 g
Saturated Fat
2 g
Carbohydrates
1 g
Sodium
6 mg

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and nutrient writer Nancy Harmon Jenkins.

Tested by Bonnie S. Benwick.

Published March 12, 2026