I hate to let things go to waste… so when we are shucking prawn shells for a meal, I like to save the shells to make a shrimp broth. I place the shells in a Ziploc freezer bag, and store them in the freezer until I have enough to make up a few batches of broth.
This easy shrimp broth recipe was the base of flavour for my recent experiment in making my Shrimp-Flavoured Quinoa Pilaf which I will post tomorrow.
In making any type of broth, you can pretty much do a fridge-cleaning on whatever vegetables you have hanging around. In this version I used asparagus ends, onion chunks and long celery spears. Then I flavoured the broth with 1 tsp. of sea salt, 1 tsp. of peppercorns, and chunks of fresh garlic.
1. Throw your prawn shells (frozen or thawed) into a large soup pot,
add veggies and spices of your choice.
2. Cover everything with hot tap water. Put on your stove on
High to boil the mixture, then reduce heat to a simmer.
Allow the flavours to meld for a couple of hours (or more).
3. Place a large bowl or measuring cup under your colander to catch the broth
(something I always forget to do – almost), and pour the contents of your pot into the
colander to strain off the prawn shells and veggies.
Use this broth for Asian-inspired soups, seafood stews, mussels, or to flavour your favourite rice dishes. This broth also freezes well in handy-sized 1 cup Ziploc containers for future use.
What types of homemade broth do you make?