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Shrimp Broth

The Washington Post, January 14, 2009
  • Course: Soup
  • Features: Fast, Make-Ahead Recipes

Summary:

Shrimp heads add richness and depth to this relatively quick broth, which makes a great base for seafood stews and soups. If you can’t find heads-on shrimp, add 1/4 pound of shells-on shrimp to the mix.

Maine shrimp make this broth especially flavorful, but the shells and heads of other fresh shrimp may be used. Maine shrimp, sold only in winter, are available at BlackSalt Fish Market in the Palisades neighborhood of Northwest Washington (202-342-9101); it's best to order a day in advance.

MAKE AHEAD: The broth can be refrigerated for up to 2 days or frozen for up to 3 months.

Makes 4 3/4 to 5 cups

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • Shells and heads from 1 pound of Maine shrimp (see headnote)
  • 1 medium carrot, cut into 4 pieces
  • 1 rib celery, cut into 4 pieces
  • 1 small onion, cut into 4 pieces
  • 1 small fennel bulb with fronds, stalks cut into 3 pieces each and bulb cut into 4 pieces (fronds reserved)
  • 1 bay leaf
  • 1 1/2 teaspoons tomato paste, preferably double-concentrate
  • 1/2 cup dry white wine
  • 5 1/2 cups water
  • 4 to 5 stems flat-leaf parsley
  • 1/4 teaspoon crumbled saffron threads
  • 1/2 teaspoon whole black peppercorns

Directions:

Heat the oil in a large pot over medium-high heat. Add the shrimp shells and heads, if using, and cook, stirring, for 3 to 4 minutes, until the shells become opaque.

Add the carrot, celery, onion, fennel and bay leaf; cook, stirring frequently, for about 6 minutes, until the vegetables are fragrant and lightly golden.

Combine the tomato paste and wine in a liquid measuring cup, stirring to dissolve, then add to the pot, scraping up any browned bits from the bottom. Cook for 1 to 2 minutes, then add the water, parsley, saffron and peppercorns. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 30 minutes.

Remove from the heat and allow to steep for 15 minutes, then strain. Discard the solids. Let cool completely before storing.

Recipe Source:

From cookbook author and food writer Nancy Harmon Jenkins.

Tested by Bonnie S. Benwick for The Washington Post.
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(Dayna Smith for The Washington Post)
Nutrition Facts
Serving size: Per 1-cup serving
Calories: 117
% Daily Values*
Total Fat: 11g 17
Saturated Fat: 2g 10
Cholesterol: n/a 0
Sodium: 6mg0
Total Carbohydrates: 1g 0
Dietary Fiber: n/a 0
Sugar: n/a
Protein: n/a
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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