Umami Shrimp Broth

10 mins
Serves 1
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Directions

  1. 1Heat 2 tablespoons of oil in a pan over medium-low heat.
  2. 2Heat 2 tablespoons of oil in a pan over medium-low heat.
  3. 3Heat 2 tablespoons of oil in a pan over medium-low heat.
  4. 4Add 1 quart container of leftover shrimp heads and shells to the pan and saute until the oil and shells are a bright orange color.
  5. 5Add 1 quart container of leftover shrimp heads and shells to the pan and saute until the oil and shells are a bright orange color.
  6. 6Add 1 quart container of leftover shrimp heads and shells to the pan and saute until the oil and shells are a bright orange color.
  7. 7Add 1/4 cup of rice wine.
  8. 8Add 1/4 cup of rice wine.
  9. 9Add 1/4 cup of rice wine.
  10. 10Add 5 cups of water.
  11. 11Add 5 cups of water.
  12. 12Add 5 cups of water.
  13. 13Add 1.5 teaspoons of salt (adjust to taste).
  14. 14Add 1.5 teaspoons of salt (adjust to taste).
  15. 15Add 1.5 teaspoons of salt (adjust to taste).
  16. 16Add 1/4 cup of milk (optional).
  17. 17Add 1/4 cup of milk (optional).
  18. 18Add 1/4 cup of milk (optional).
  19. 19Simmer on low for 10 minutes.
  20. 20Simmer on low for 10 minutes.
  21. 21Simmer on low for 10 minutes.
  22. 22Strain the broth.
  23. 23Strain the broth.
  24. 24Strain the broth.

Ingredients

  • 2 tablespoons oil
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 1 quart container leftover shrimp heads and shells
  • 1 quart container leftover shrimp heads and shells
  • 1 quart container leftover shrimp heads and shells
  • 0.25 cup rice wine
  • 0.25 cup rice wine
  • 0.25 cup rice wine
  • 5 cups water
  • 5 cups water
  • 5 cups water
  • 1.5 teaspoon salt
  • 1.5 teaspoon salt
  • 1.5 teaspoon salt
  • 0.25 cup milk
  • 0.25 cup milk
  • 0.25 cup milk

Equipment

panspoonmeasuring cup