Shrimp Shell broth

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Having shrimp for dinner? Want to extend that bang for your buck? One way is to make a broth from the leftover shells once you’ve eaten your shrimp. Don’t waste those minerals by throwing them away into a garbage can.

For the measurements of the ingredients I’m guestimating because normally I don’t measure. I just throw in spices and if it needs more of a certain flavor I add it.

My recipe for shrimp broth:

-1 1/2 to 2 cups shrimp shells

-2 tbsp fish sauce (this is important for the flavor, but I guess you could substitute with sea salt. It’s best with fish sauce though. I use one that lists only fish and salt in the ingredients, you can find this at asian marts)

-1 tsp raw Apple cider vinegar or lemon juice

-1 tsp paprika

-1 pinch cayenne

-1/2 tsp oregano

-1/2 tsp fresh ground pepper or add a few peppercorns

-Add enough water to cover the shells. Bear in mind, it will evaporate some so don’t be afraid of adding too much.

Boil all the ingredients. The longer you boil, the more minerals you will extract. When you’re done boiling you can make a soup by adding vegetables and/or a meat of your choice. My family just drinks it warm in a mug with nothing in it.

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