Maine shrimp: how to make a stock/broth
Just polished off a pound of heavenly fresh Maine shrimp, briefly boiled and messily slurped over newspaper. Saved the boiling water and shells and heads, and want to make a nice broth to use in soup or risotto. Do I need to remove any of the remaining innards, including what looks like a small cloud of grainy mustard near where the head and body join?
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Reduce the boiling water a bit with onions and celery, you probably have a lot of liquid.Then simmer with the shells and heads to get out all the goodness.
If you're going for a clear broth--the keyword to search on is "Egg White Clarification".