I already told you how easy it is to prepare a fish broth. Well, this Shrimp Broth is even easier, and it has a color that will make you believe you are expert cooks.
I use it to make Fideuá, a spanish dish, very similar to Paella, but using pasta instead of rice. It is easier to prepare than paella, so it might be a good idea if it is your first take on this delicious spanish dish.
But this broth can also be used for many other dishes, such as paella itself, rice with shrimp, rice with cockels, marinara pasta, seafood risottos, fish soup..
What I normally do is, whenever I buy shrimps or prawns for some other recipe, and since it takes very little time to prepare it, I use the heads and shells, make the broth and freeze it so I always have some when I need it.
- Shrimp heads
- Shrimp shells
- 1 small glass of brandy or black rum
- Extra virgin olive oil
- sea salt
- Saffron (optional)
- In a large saucepan put a splash of oil and sauté well the heads, crushing them with the wooden spoon in order to extract all the natural juices. Brown them well, add the shells and sauté a little more.
- We turn off the extractor (this is important because otherwise, it could get burnt) turn up the heat and add the glass of brandy or rum. We take a lighter and we light up the alcohol, quickly taking away out hand. This is called flambé and can seem a little frightening, but it is actually quite easy and you will FEEL great cook. Let it burn until the fire goes out alone and then fill the pot of water, adding salt and saffron. (*)
- Boil for about 20-30 minutes.
- After this time, strain the broth.
- It can be frozen.
- If you can't light the fire, you will probably need it to heat it up a little more, until the alcohol gets really hot. Then it will light up more easily. Watch your eyebrows!