Are you looking for the Best and Freshest Shrimp Broth Recipe? You came to the right place!

I was looking through some of my old recipes that I decided to revisit. One recipe I found I haven’t made in a long time was my Seafood Pan Roast (Check here for Recipe). The inspiration for that came from a visit to the Oyster Bar inside the Palace Station in Las Vegas. Their Seafood Pan Roast is a dish not to be missed if you happen to be in Las Vegas. There are only 13 seats at the Oyster Bar, so be prepared to stand in line for a while. I did, and it was well worth it!

So let’s get back to the point of this post and recipe! In my previous recipe for pan roast, the broth was a quick version developed out of store-bought chili sauce, white wine, and clam juice. There’s just no comparison when using my homemade Shrimp Broth. It’s far superior if you have the time and want to put forth the effort. Does my new version take longer? Yes, about 2 hours more. Was there more prep time? Yep! You will need whole head-on shrimp which means taking the time it takes to peel the shells and clean the shrimp. The answer…. Have a glass of wine as you listen to your favorite music, and time will fly! That all being said, the old version still works if you need a dish in a short amount of time.

What Makes This Recipe the Best?

When you listen to Chefs, they will always tell you that when making a recipe, it is always best to use the freshest ingredients you can find. Making your own broth is significantly important when making a dish like my Seafood Pan Roast. Any time I can find a way to tantalize my taste buds is more than enough motivation to remake my recipe.

Tips For This Recipe

Some recipes that I researched just add the shrimp heads and shells directly into the broth to cook. My preference was to spend some extra time roasting the shrimp heads and shells. This is a technique that you should not miss. You will be amazed at the flavors brought into your broth. If I were making a fish broth, I would be roasting the fish head and bones. If doing a beef broth, I would be roasting various beef bones. Don’t forget to roast your ingredients in your favorite dish.

**Roasting my shrimp heads and shells to bring out the flavor**

We are using fresh head-on shrimp with shells to extract as much flavor as possible. We are simmering our broth for an appropriate amount of time to get a significant amount of flavor. To ensure we do not leave any of the concentrated shrimp essence still in the roasted shells and shrimp heads, we need to extract the remaining liquid by gently pressing the shells and shrimp heads.

Gently pressing the heads and shells to extract the remaining flavors

**My Seafood Pan Roast With Saffron Rice and My Shrimp Broth**

I hope you have a chance to try the recipe. Please leave your comments below. As always, thanks for Spending Time in My Kitchen!

Best Shrimp Broth

Recipe by David Frank – Spending Time In My Kitchen

Quantity made – Quarts

Quarts

Prep time

minutes

Cooking time

hour

minutes

Ingredients

1 – 2 lbs Shrimp heads and shells
1 Tbl Olive oil
1 Onion – rough chop
1 Lg Carrot – rough chop
1 Celery stalk – rough chop
1 Tbl Tomato paste
3 Cloves Garlic – smashed
1 Cup Dry wine – (I used chardonnay)
8 Cups Water
1 Bay leaf
1 tsp Back peppercorns

Directions

Let’s Start
Remove the heads from the head-on shrimp and peel the shells. Devein the shrimp and set aside the cleaned shrimp for your seafood recipe. Devein the shrimp by lightly slicing along the curved back of the shrimp to expose the “digestive tract”.
Roast Shrimp Heads and Shells
Preheat oven to 400°. Place shrimp heads and shells on a baking sheet and roast for 15 minutes, or until they turn pink and fragrant.
Cook Aromatics
Add olive oil to a Dutch oven. Place over medium heat. Place onion, carrot, celery, and garlic into the Dutch oven.
Sauté veggies for about 5 minutes until softened. Add tomato paste and stir. Let it cook for another 2 minutes while continuing to stir. Add garlic and cook for an additional 2 minutes.
Add wine to the Dutch oven. Scrape the bottom of the pan to deglaze and loosen any brown bits stuck to the bottom.
Simmer the Broth
Add the roasted shrimp heads, shells, and cold water to the Dutch oven. Stir well.
Bring the Dutch oven to a boil. Reduce the heat to a gentle simmer. Cook for an hour and skim any foam that floats to the top.
After an hour, taste the broth. Salt and pepper to taste. Continue to reduce the broth if you have not achieved your desired consistency.
Strain and Season (My Method)
Again, taste and season. Pour contents into a large soup pot through a large colander to remove the shrimp heads, shells, and any other remaining odds and ends.
Gently press down on your shrimp heads and shells to extract any remaining flavors.
Clean your Dutch oven.
If there are still miscellaneous “stuff” in your broth, pour the contents of your soup pot back into your Dutch oven through a fine sieve strainer. ( I recommend this anyway)
Now that your broth is back in your Dutch oven, taste again. Add any seasoning if needed, or hold off on adding additional spices or ingredients until using for an individual dish, such as my Seafood Pan Roast.
Use this in your favorite seafood recipes that need a broth. Enjoy!