Shrimp Broth

Use to make Marque chef Mark Best's "Risotto" with Squid, Shrimp, and Curry Leaves.

  • Servings: 6

Source: The Martha Stewart Show, January 2011


  • 3 tablespoons extra-virgin olive oil
  • Shells and heads (if using) from 12 jumbo shrimp
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 rib celery, finely chopped
  • 1 small carrot, finely chopped
  • 1 Thai bird's eye chile
  • 1 teaspoon tomato paste
  • 1 1/2 cups store-bought low-sodium chicken stock


  1. 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.

  2. 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.


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