SHRIMP BROTH AND PASTA
This recipe gets the most out of shrimp by first turning the shells into a fragrant and flavorful stock, then transforming the stock into an elegant garlic cream sauce for pasta. The shelled shrimp are then gently cooked in the sauce, making this dish a shrimp lover's dream.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
- Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
- Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
- For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
- Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.
SHRIMP BROTH
Steps:
- Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.
SHRIMP BROTH
Use to make Marque chef Mark Best's "Risotto" with Squid, Shrimp, and Curry Leaves.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add shrimp shells and heads, onion, garlic, celery, carrot, chile, and tomato paste; cook, stirring, until vegetables are golden. Add chicken stock and bring to a simmer; simmer for 30 minutes.
- Strain mixture through a fine mesh sieve into a medium saucepan; discard solids. Place saucepan over medium-high heat and cook until reduced by half. Use immediately or cool and keep refrigerated in an airtight container until ready to use, up to 3 days.
SHRIMP DIPPING BROTH
This is one of the most delicious Shrimp Dipping Broth recipes for family gatherings or entertaining. It can be used as an entrée, or in smaller portions for an appetizer or soup. Based on Bubba Gump Shrimping Company's original recipe, our guests love it because this Cajun recipe makes lots of broth to sop up with your bread. It can be served with a side of rice, or just more bread!
Provided by Larry E Vaughn
Categories Cajun
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- DIRECTIONS FOR THE BROTH:.
- Melt butter and over medium heat until butter lightly browns
- Stir in pepper, Cajun seasoning, minced onion, sugar, and Worcestershire sauce
- Add bullion cubes, stirring until dissolved.
- Add in chicken broth and clam juice.
- Bring to a rapid boil, and immediately reduce heat to simmer.
- DIRECTIONS FOR SHRIMP:
- Saute butter and roasted garlic pulp until butter lightly browns.
- Mix in pepper, Cajun seasoning, minced onion and Worcestershire sauce.
- Stir in shrimp and cook to medium rare, turning frequently.
- Add shrimp and juices to broth and bring to a simmer.
- Serve in large bowl with French baguette for dipping, white rice for a side.
- Garnish plate with green herbs and lemon wedges.
Nutrition Facts : Calories 340.8, Fat 13.5, SaturatedFat 6.9, Cholesterol 256, Sodium 1443.7, Carbohydrate 18.2, Fiber 0.8, Sugar 5.3, Protein 35.1
SPICY SHRIMP BROTH
Provided by Marcela Valladolid
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
- Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes.
- Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.
SHRIMP WITH CHOCHOYOTES IN SMOKY, HERBY BROTH
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Provided by Christian Reynoso
Categories Shrimp Seafood Shellfish Butter Olive Oil Onion Garlic Jalapeño Corn Paprika Hominy/Cornmeal/Masa Lime Juice Parsley Cilantro Mint Lunch Dinner Appetizer Soup/Stew Soy Free Wheat/Gluten-Free Summer Fall
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Melt 3 Tbsp. butter in a large Dutch oven or other heavy pot over medium. When butter starts to bubble, add shrimp and stir to coat; season with salt. Cook, tossing, until shrimp are bright pink and beginning to curl, about 2 minutes. Using a slotted spoon, transfer to a plate.
- Combine onion, garlic, jalapeño, and corn in same pot and cook, stirring often, until onion is softened and translucent, about 4 minutes. Stir in paprika, then 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt and pour in 6 cups water. Increase heat to high and bring mixture to a boil. Reduce heat to medium-low and simmer gently while you prepare the chochoyotes. It's okay if the broth reduces slightly.
- If using fresh masa, combine with remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Coarsely grate remaining 3 Tbsp. butter on the large holes of a box grater directly into bowl (or cut into small pieces and add). Using your hands, knead dough until salt and butter are well incorporated, about 4 minutes.
- If using masa harina, combine with 1¼ cups plus 1 Tbsp. water in a large bowl. Knead until water is absorbed with no loose bits of dry flour remaining and dough has a stiff cookie-dough-like consistency. Sprinkle remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt over dough. Coarsely grate remaining 3 Tbsp. butter on the large holes of a box grater directly into bowl (or cut into small pieces and add). Using your hands, knead dough until salt and butter are well incorporated, 6-8 minutes.
- Turn dough out onto a surface and portion into about 20 pieces (about 1½ Tbsp. each); roll into balls. Cover balls with plastic wrap or a barely damp kitchen towel and, working one at a time, hold a ball in a cupped hand and press in the center with your thumb or index finger of your other hand to make an indent about two thirds deep. Dumpling should look a little like a belly button. If edges start to crack, moisten hands, reroll, and try again.
- Add dumplings to broth and simmer very gently (or they might fall apart) until all of the dumplings have floated to the surface, 5-7 minutes, then continue to cook until firm and cooked through, 1-2 minutes more. (Masa harina dumplings may require an extra minute.) Stir in shrimp, lime juice, and three quarters of parsley, cilantro, and mint.
- To serve, ladle into shallow bowls and top with remaining herbs.
SHRIMP IN CAJUN BEER BROTH
Having purchased large head-on shrimp, I wanted to do something other than steam them. I decided to cook them in a broth to take advantage of the extra flavor the heads would lend. My boyfriend loved the broth so much that he practically drank it. We put it over bowls of rice to accompany the shrimp, wishing I had a loaf of garlic bread to dip in it. I used red onion because I had it on hand, but any combination of onion, garlic and/or shallot would be delicious! I think I will saute diced celery with the onion mixture next time and add chopped parsley or cilantro at the end for garnish. Very simple, tasty and ready in minutes!
Provided by c.walsh
Categories Cajun
Time 11m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Saute garlic, onion and shallot in melted butter along with salt, pepper, thyme, celery seed, rosemary and bay leaves until translucent.
- Add shrimp and cook 2-3 minutes as they turn pink.
- Pour in beer, add worchestireshire, hot sauce and cajun spices. Cook 2-3 minutes more until completely pink.
Nutrition Facts : Calories 641.1, Fat 43.5, SaturatedFat 19.1, Cholesterol 414.2, Sodium 1371, Carbohydrate 10.7, Fiber 0.7, Sugar 2.3, Protein 47.3
SHRIMP STOCK
Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.
Provided by TRB
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 6 g, Cholesterol 89.6 mg, Fat 0.9 g, Fiber 1.9 g, Protein 11.8 g, Sodium 148.8 mg, Sugar 1 g
DAVID TANIS'S SHRIMP BROTH
This stock, made from shrimp shells simmered with herbs and dried shrimp, adds depth to gumbos and risotto.
Provided by David Tanis
Categories soups and stews
Time 40m
Yield About 6 cups
Number Of Ingredients 7
Steps:
- Pour olive oil into a small pot over medium-high heat. Add shrimp shells, thyme sprigs, garlic, bay leaf and dried shrimp if using. Let sizzle for 1 to 2 minutes, stirring, taking care not to let mixture brown.
- Add 7 cups water, bring to a boil, then reduce heat to a gentle simmer. Season to taste with salt and pepper. Simmer for 30 minutes. Strain through a fine-meshed sieve. May be prepared several hours ahead.
INSTANT POT® SHRIMP BROTH
Don't throw out those shrimp shells! Use them to make a rich broth for that next batch of jambalaya, etouffee, etc.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine shrimp shells, baby carrots, onion, celery, garlic, vinegar, salt, pepper, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 60 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour liquid through a strainer and discard all solids.
Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 400.7 mg, Sugar 1.7 g
SHRIMP AND FINGERLINGS IN TOMATO BROTH
Provided by Jeanne Thiel Kelley
Categories Potato Tomato Low Fat Low Cal High Fiber Dinner Shrimp Family Reunion Healthy Potluck Bon Appétit Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium heat. Add onions; sauté until very tender and beginning to brown, stirring often, about 18 minutes. Add garlic and paprika; stir 2 minutes. Stir in tomatoes with juice and cook until very thick, stirring frequently, about 30 minutes. Stir in rosemary and crushed red pepper. Add wine and cook until liquid evaporates completely, stirring often, about 10 minutes. Stir in clam juice, then 3 cups water. DO AHEAD: Broth can be made 1 day ahead. Cool, then cover and chill.
- Bring broth to boil. Add potatoes; simmer until almost tender, about 5 minutes. Add shrimp; simmer until just cooked through, about 5 minutes longer. Season with salt and pepper.
More about "shrimp broth recipes"
SHRIMP BROTH - THE WASHINGTON POST
From washingtonpost.com
4/5 (1)Servings 4Is Accessible For Free TrueCalories 117 per serving
QUICK AND EASY SHRIMP STOCK RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPES WITH SHRIMP BROTH - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST SHRIMP SCAMPI CHICKEN BROTH RECIPES | YUMMLY
From yummly.com
BEST SEARED SALMON WITH SHRIMP BROTH RECIPES | QUICK AND EASY
From foodnetwork.ca
CURRIED SHRIMP BROTH RECIPE | EAT SMARTER USA
From eatsmarter.com
TUNA & SHRIMP POT | GRAIN FREE CAT FOOD | REVEAL
From revealpetfood.com
HOW TO MAKE SHRIMP / PRAWN BROTH - DEVOUR.ASIA
From devour.asia
SEAFOOD BROTH RECIPES - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
SHRIMP STOCK { I MADE IT. NOW, WHAT DO I DO WITH IT?
From themountainkitchen.com
10 BEST SHRIMP CASSEROLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
15 SIMPLY DELICIOUS SHRIMP SOUP RECIPES | MARTHA STEWART
From marthastewart.com
SHRIMP IN BROTH RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SHRIMP PHO - VIETNAMESE NOODLE SOUP - THE LEMON BOWL®
From thelemonbowl.com
FAT-FREE SHRIMP BROTH | COOKSTR.COM
From cookstr.com
BEST PALABOK RECIPE: THE SECRET IS MAKING YOUR OWN SHRIMP BROTH
From pepper.ph
SHRIMP IN TOMATO SAFFRON BROTH - PALATABLE PASTIME
From palatablepastime.com
SHRIMP IN THAI COCONUT BROTH - MY STUDIO KITCHEN
From mystudiokitchen.com
RECIPES USING SHRIMP BROTH | DEPORECIPE.CO
From deporecipe.co
PUREBITES TUNA, SHRIMP & VEGETABLES BROTH POUCH | CAT WET FOOD
From petsmart.ca
HOMEMADE SHRIMP BROTH - YOUTUBE
From youtube.com
GRILLED CHICKEN IN SHRIMP BROTH – PREMIUM QUALITY PET FOOD FOR …
From inabafoods.com
10 BEST SHRIMP SCAMPI CHICKEN BROTH RECIPES - FOOD NEWS
From foodnewsnews.com
10 BEST COOKING WITH SHRIMP STOCK RECIPES | YUMMLY
From yummly.com
BUBBA GUMP SHRIMP CO. SHRIMPIN' DIPPIN' BROTH - BIGOVEN
From bigoven.com
HOMEMADE SHRIMP STOCK - SIMPLY SCRATCH
From simplyscratch.com
SHRIMP BROTH AND PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
NULO FREESTYLE YELLOWFIN TUNA & SHRIMP IN BROTH WET CAT FOOD
From petfood.express
RECIPES WITH SHRIMP BROTH | DEPORECIPE.CO
From deporecipe.co
17 EASY SHRIMP SOUP RECIPES - TOP RECIPES
From topteenrecipes.com
TUNA WITH SHRIMP IN BROTH CAN - REVEAL PET FOOD
From revealpetfood.com
SHRIMP BROTH RECIPE | SIDECHEF
From sidechef.com
HOW TO USE SHRIMP BROTH BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
KILLER SHRIMP BROTH RECIPE - THERESCIPES.INFO
From therecipes.info
NOODLE AND SHRIMP BROTH RECIPE | EAT SMARTER USA
From eatsmarter.com
SHRIMP SHELL BROTH - THE WESTON A. PRICE FOUNDATION
From westonaprice.org
You'll also love