Fat-free Shrimp Broth

1. 1

   Heat the oil in a heavy-bottomed pot large enough to hold the soup and add the chopped vegetables.

2. 2

   Cook over medium heat until softened but not browned, about 10 minutes.

3. 3

   Add the shrimp heads and shells and turn the heat to high.

4. 4

   Continue cooking over high heat while stirring around the heads and shells until the mixture smells fragrant and everything turns red, about 4 minutes.

5. 5

   Let cool a few minutes and transfer the mixture to a food processor.

6. 6

   Chop for about 30 secondsenough to break the heads and shells up without turning them into a puree.

7. 7

   Put the processed mixture in a pot and add the water or broth and the thyme, if using.

8. 8

   Bring to a gentle simmer and simmer for 1 hourdont let the broth come to a full boiland skim off any froth and scum that floats to the top of the pot.

9. 9

   Strain the broth and reserve the shells and heads for shrimp butter or creamy shrimp broth.

10. 10

    CREAMY SHRIMP BROTH:

11. 11

    This broth uses cream to extract the flavor and color from shrimp shells and heads.

12. 12

    Prepare the Fat-free Shrimp Broth as directed, but substitute 3 cups heavy cream for 1 quart of the broth or water.

* Per serving · 4 servings · Values may vary.

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