Don't throw out those shrimp shells! Use them to make a rich broth for that next batch of jambalaya, etouffee, etc.

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Recipe Summary

prep:
5 mins
cook:
1 hr 10 mins
additional:
15 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 cups broth
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine shrimp shells, baby carrots, onion, celery, garlic, vinegar, salt, pepper, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 60 minutes. Allow 10 minutes for pressure to build.

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  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour liquid through a strainer and discard all solids.

Cook's Note:

Shrimp broth can be stored in the refrigerator up to 3 days.

Nutrition Facts

19 calories; protein 0.6g; carbohydrates 4.3g; fat 0.1g; sodium 400.7mg. Full Nutrition
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