Every time I toss out the shells to the shrimp I’m cooking, I always feel so guilty not making use of them. I now freeze my shrimp shells and once I have the shells of at least 2 pounds of shrimp, then I make this broth. It is super easy to make and you probably already have all of the ingredients in your kitchen! I love making my own broth because I know exactly what’s going into my broth and can control the sodium level in it as opposed to store bought. This broth can be used in any recipe that calls for seafood broth, such as Cioppino (*hint hint: Recipe will be up soon 🙂 ). Now let’s get cookin’!
Yeilds: 4 16 oz Mason Jars
- 1 large onion, peeled and cut in 1/2
- 1 whole Carrot
- 1 whole Celery Stalk
- Shells of 2 pounds of Shrimp
- 3 cloves of Garlic
- 1 to 2 Bay Leaves
- 2 tsp of Salt
- 1 tsp of Black Pepper
- 8 cups of Water
1). In a large stock pot, dump together all of the ingredients.
2). Simmer broth for 1.5 hours on medium heat.
3). Strain broth and store away your broth and Enjoy using it in recipes 🙂