Space is limited in our smallish fridge so finding a spot for something I’ll only use once in a long (read: shrimp broth) while isn’t practical. That’s why when I cook with shrimp and want added flavor I’ll skip the store bought broth and just make a pot of my own. It’s tastier than store bought shrimp broth and you’ll feel good knowing you did it yourself! I’ll buy shrimp with the shells and tails on and as I’m prepping the shrimp for our meal, I’ll set the shrimp shells and tails aside for the broth. You can definitely get fancier with this recipe by adding onions, bay leaves, thyme, and garlic; but for my purposes, some salt, pepper, and seasoning works just fine. I sometimes use it in place of the vegetable broth in my Creamy Shrimp Pasta.
Shrimp Broth Recipe
Shrimp shells of ½ pound of shrimp
Freshly ground salt and pepper
1 tablespoon butter
Melt butter in a medium saucepan. Once the butter is hot (but not sizzling) add the shrimp shells and tails and season with the remaining ingredients. Stir until fragrant. Add two cups of water and boil for 25 minutes. Strain with a colander and add as needed to recipe.