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Grilled Shrimp Broth

Charred shrimp shells and aromatics simmered into a deeply savory, smoky broth, served with grilled shrimp and fresh parsley on top.
Print Recipe
Prep Time 10 minutes
Cook Time 32 minutes
Servings: 4
Calories: 150
Ingredients Method

Ingredients
  

  • 1 1/2 pounds large shrimp shell-on, peeled and deveined, shells reserved
  • 2 tablespoons olive oil divided
  • Kosher salt and black pepper to taste
  • 1 onion quartered
  • 2 celery stalks roughly chopped
  • 1 carrot roughly chopped
  • 4 garlic cloves smashed
  • 1 tablespoon tomato paste
  • 8 cups water
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • Fresh parsley chopped, for garnish

Method
 

  1. Preheat a grill to high heat.
  2. Toss the shrimp shells with 1 tablespoon of the olive oil and spread them on a piece of heavy-duty foil or a grill-safe pan.
  3. Grill the shells for 5 to 6 minutes, tossing occasionally, until deeply charred and fragrant.
  4. Toss the peeled shrimp with the remaining olive oil, salt, and pepper. Grill for 90 seconds per side, until opaque, and set aside for serving.
  5. Transfer the grilled shells to a large stockpot along with the onion, celery, carrot, and garlic.
  6. Stir in the tomato paste and cook over medium heat for 1 to 2 minutes, until fragrant.
  7. Add the water, bay leaves, and peppercorns. Bring to a boil, then reduce to a gentle simmer.
  8. Simmer uncovered for 25 minutes, until the broth has taken on a deep amber color.
  9. Strain the broth through a fine-mesh sieve, discarding the solids. Season with salt to taste.
  10. Ladle the hot broth into bowls, add the grilled shrimp, and garnish with fresh parsley.