SPICY SHRIMP BROTH
Provided by Marcela Valladolid
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
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.
INSTANT POT® SHRIMP BROTH
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
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
DAVID TANIS'S SHRIMP BROTH
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
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.
SHRIMP SOUP
Easy and good. Garnish with fresh scallions.
Provided by Jen
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
- Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.
Nutrition Facts : Calories 54.6 calories, Carbohydrate 0.8 g, Cholesterol 63.3 mg, Fat 1.1 g, Protein 9.8 g, SaturatedFat 0.3 g, Sodium 656.6 mg, Sugar 0.1 g
SHRIMP BROTH AND PASTA
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
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.
HOW TO MAKE A QUICK SHRIMP STOCK
Don't throw away leftover shrimp shells. It is simple to make your own shrimp stock that will add flavor to any seafood dish.
Provided by Doug DuCap
Categories Appetizer Entree Ingredient
Time 27m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a large skillet , heat the oil over medium-low heat. Add the shrimp shells and toss well.
- Allow the shells to cook for 2 to 3 minutes, stirring often.
- Add the water to the shells. Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor. Simmer 5 to 7 minutes.
- Pour the stock through a mesh strainer into a saucepan, pressing down on the shells until all the liquid is extracted.
- Taste and add a pinch of salt if necessary.
Nutrition Facts : Calories 556 kcal, Carbohydrate 36 g, Cholesterol 479 mg, Fiber 2 g, Protein 58 g, SaturatedFat 2 g, Sodium 2744 mg, Sugar 1 g, Fat 18 g, ServingSize About 1 cup, UnsaturatedFat 0 g
SHRIMP DIPPING BROTH
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
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
SHRIMP IN CAJUN BEER BROTH
Having purchased large head-on shrimp, I wanted to do something other than steam them. I decided to cook them in a broth to take advantage of the extra flavor the heads would lend. My boyfriend loved the broth so much that he practically drank it. We put it over bowls of rice to accompany the shrimp, wishing I had a loaf of garlic bread to dip in it. I used red onion because I had it on hand, but any combination of onion, garlic and/or shallot would be delicious! I think I will saute diced celery with the onion mixture next time and add chopped parsley or cilantro at the end for garnish. Very simple, tasty and ready in minutes!
Provided by c.walsh
Categories Cajun
Time 11m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Saute garlic, onion and shallot in melted butter along with salt, pepper, thyme, celery seed, rosemary and bay leaves until translucent.
- Add shrimp and cook 2-3 minutes as they turn pink.
- Pour in beer, add worchestireshire, hot sauce and cajun spices. Cook 2-3 minutes more until completely pink.
Nutrition Facts : Calories 641.1, Fat 43.5, SaturatedFat 19.1, Cholesterol 414.2, Sodium 1371, Carbohydrate 10.7, Fiber 0.7, Sugar 2.3, Protein 47.3
SHRIMP BROTH
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
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 WITH CHOCHOYOTES IN SMOKY, HERBY BROTH
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Provided by Christian Reynoso
Categories Shrimp Seafood Shellfish Butter Olive Oil Onion Garlic Jalapeño Corn Paprika Hominy/Cornmeal/Masa Lime Juice Parsley Cilantro Mint Lunch Dinner Appetizer Soup/Stew Soy Free Wheat/Gluten-Free Summer Fall
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Melt 3 Tbsp. butter in a large Dutch oven or other heavy pot over medium. When butter starts to bubble, add shrimp and stir to coat; season with salt. Cook, tossing, until shrimp are bright pink and beginning to curl, about 2 minutes. Using a slotted spoon, transfer to a plate.
- Combine onion, garlic, jalapeño, and corn in same pot and cook, stirring often, until onion is softened and translucent, about 4 minutes. Stir in paprika, then 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt and pour in 6 cups water. Increase heat to high and bring mixture to a boil. Reduce heat to medium-low and simmer gently while you prepare the chochoyotes. It's okay if the broth reduces slightly.
- If using fresh masa, combine with remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Coarsely grate remaining 3 Tbsp. butter on the large holes of a box grater directly into bowl (or cut into small pieces and add). Using your hands, knead dough until salt and butter are well incorporated, about 4 minutes.
- If using masa harina, combine with 1¼ cups plus 1 Tbsp. water in a large bowl. Knead until water is absorbed with no loose bits of dry flour remaining and dough has a stiff cookie-dough-like consistency. Sprinkle remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt over dough. Coarsely grate remaining 3 Tbsp. butter on the large holes of a box grater directly into bowl (or cut into small pieces and add). Using your hands, knead dough until salt and butter are well incorporated, 6-8 minutes.
- Turn dough out onto a surface and portion into about 20 pieces (about 1½ Tbsp. each); roll into balls. Cover balls with plastic wrap or a barely damp kitchen towel and, working one at a time, hold a ball in a cupped hand and press in the center with your thumb or index finger of your other hand to make an indent about two thirds deep. Dumpling should look a little like a belly button. If edges start to crack, moisten hands, reroll, and try again.
- Add dumplings to broth and simmer very gently (or they might fall apart) until all of the dumplings have floated to the surface, 5-7 minutes, then continue to cook until firm and cooked through, 1-2 minutes more. (Masa harina dumplings may require an extra minute.) Stir in shrimp, lime juice, and three quarters of parsley, cilantro, and mint.
- To serve, ladle into shallow bowls and top with remaining herbs.
SHRIMP BROTH WITH LEMONGRASS, CHILI AND GINGER
Steps:
- Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill.
- Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.)
- Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
- Ladle into bowls. Garnish with lime.
SHRIMP BROTH
Steps:
- Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.
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- Heat the remaining 2 tablespoons of oil in a large, preferably flat bottomed, skillet over medium heat. Carefully cook the shrimp until it becomes pink in the middle, about 1 minute per side. Use a slotted spoon to transfer the shrimp to a serving plate. Leave as much oil in the pan as possible.
- Place the sliced garlic and red pepper flakes into the skillet and let cook until just fragrant. Add the wine (or broth) and lemon juice and cook, stirring occasionally until the liquid has reduced by half, about 2 minutes. Add the butter and cook until melted and the sauce thickens, about 5 more minutes. Pour over the shrimp.
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- In a large pot, melt the butter over moderately low heat. Add the onion, celery, garlic, and 3/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Add the wine, tarragon, clam juice, tomatoes, and water. Bring to a boil. Reduce the heat and simmer for 10 minutes.
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- Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator. If making your own shrimp broth save the shells, instructions are in notes below to make your own Shrimp Broth.
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- Heat a large soup pot over medium heat. Once hot, add butter. When butter is melted (but not yet sizzling), add shrimp shells. Cook, stirring frequently, 2 to 3 minutes, until shells are aromatic and starting to turn pink.
- Add water, onion, salt, black peppercorns and bay leaf. Bring to a boil. Once boiling, skim off any white scum that rises to the top.
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- To a Dutch oven or large stock pot, add shrimp shells, onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf and peppercorns in a sachet or add loosely to the pot (see note 4). Add cold water to cover.
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- Add the Zoup! Good, Really Good® Seafood Broth and bring to a boil. Continue to simmer the broth for another 15 minutes. Strain the broth and return to pot. Then add the shrimp and cook until full cooked and shrimp is pink. Then cook your noodles according to the packaging in the broth.
- Divide the pho between two bowls and garnish with your favorite toppings like green onion, lime, cilantro, pepper, etc.
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