Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Shrimp Broth
Savory and briny with a distinct shellfish sweetness, more concentrated in seafood flavor than a general fish stock.
Lens analyzedShrimp broth is a savory liquid simmered from shrimp shells, heads, and sometimes trimmings, used as a flavorful base for soups, risottos, and sauces that want a seafood backbone without whole shrimp meat in the liquid itself. It's a way to use shrimp shells that would otherwise be discarded.
Where it comes from
Making stock from shellfish shells is a long-standing technique in coastal cooking traditions worldwide, a practical way to extract flavor from parts of the shrimp that aren't eaten directly. Bottled and boxed versions later appeared on grocery shelves as a convenience alternative to simmering shells at home.
Buying it
Check whether a store-bought version is concentrated or ready-to-use, since some shrimp broths need diluting before cooking. If making it at home, save shrimp shells and heads in the freezer until you have enough to simmer a batch.
Storing it
Refrigerate an opened container and use it within a few days, or freeze homemade broth in portions for longer storage.
Keeps about 1 year in the pantry.
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