The Shrimp Stock Recycling Recipe.
Today we’ll make this broth that will help you in the kitchen more than you know.
In fact, just having a bit in the fridge or freezer can save you with a risotto or pasta for an unexpected dinner or lunch.
Just keep some on hand, and you’ll be ready to impress your guests at any moment.
By adding it with milk to the bechamel recipe, you can fill lasagna or dress a good fish dish.

You might also be interested in:

Cost: Very economical
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

7.65 Kcal

calories per serving

Info Close

Energy 7.65 (Kcal)
Carbohydrates 1.38 (g) of which sugars 1.22 (g)
Proteins 0.40 (g)
Fat 0.06 (g) of which saturated 0.00 (g)of which unsaturated 0.01 (g)
Fibers 0.27 (g)
Sodium 204.68 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

What we recycle

1 lbs shrimp (heads)
6 cherry tomatoes
1 stalk celery
1 onion
salt
4 cups water (or more)
4 cups ice (cubes)
3 tbsps dry white wine

Tools

What we need to make

Pot
3 Strainers
Immersion Blender

Preparation

The first thing to do

Is to peel the shrimp,
and keep the heads. Use the shrimp normally and we’ll use the scraps for our recipe.
slice the onion, the celery and…
cut the tomatoes
In a large pot, put the olive oil, onion, and celery, and cook until golden.
At this point, add the shrimp heads and cook for a few minutes, pressing down firmly with a wooden spoon to extract all their juice.
Deglaze with the wine and let all the alcohol evaporate.
Now that all the alcohol has evaporated, add the ice cubes and a pinch of salt.
The thermal shock will ensure that all the flavors are fully released, enhancing them.
Pour in the water as well.
Let it cook for 30 to 60 minutes, depending on whether you want a more or less concentrated broth.
After the time has elapsed, blend with a mixer.
The resulting mixture should be filtered at least 3 times
Start with a coarse mesh strainer, then gradually move to a finer mesh.
Now it’s up to you how to use it.
Here are some tips: in a nice risotto, or using the stock 50% with milk for a fish-based bechamel, or as an extension in a fish stew, as a flavor enhancer.
Here you have it, The Shrimp Stock Recycling Recipe.