Making a Crustacean Broth
The shells and heads from crustaceans such as crab, lobster, crayfish, and
shrimp can be used to make a flavorful crustacean broth. Crustacean broth
is useful as a base for soups and sauces and for cooking rice dishes such
as risotto and paella. Usually crustacean broths are made with tomatoes
because the tomatoes enhance the color of the broth and their flavor is a
natural match.
Herbs, usually in
the form of a bouquet garni, are also added to crustacean broths, but
tarragon -- either chopped and added at the end or included in the bouquet
garni -- is especially delicious. If you're using crayfish or shrimp heads
or lobster or crab shells, grind up the heads in a food processor or crush
them with the end of an European-style rolling pin, so that all their
flavor goes into the surrounding liquid. Don't put claw shells or thick
crab shells into a food processor or you will damage the blade.
Since most shrimp come with their heads
already removed, you may have to use just the shells from the tails.
Freeze the shells in a plastic bag until you have enough for at least a
small pot of broth.
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Shells
and heads from crustaceans such as crabs, shrimp, crayfish, and
lobster make full-flavored broths that can be used in paella (the
shelled shrimp are then cooked in the paella) or soup or reduced for
sauces. |
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Put the
shrimp shells and heads in a heavy-bottomed saucepan with chopped
aromatic vegetables. |
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Crush the
shrimp heads and shells with the end of a European-style (the kind
with no handles) rolling pin or the end of a cleaver held up on one
end. |
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Add
coarsely chopped tomatoes, a bouquet garni, and enough water to
cover and simmer for about 45 minutes. Strain and use. |
Kitchen Tips
- Crustacean shells and heads must be
well broken up so the surrounding liquid extracts their flavor. They can
be broken up with the end of an European-style rolling pin (the kind
without handles), the end of a cleaver held up on end, or in a food
processor. Hard shells, such as lobster crab, and crayfish claws,
however, will damage the food processor blade and should be broken up by
hand. Thin delicate shells, such as shrimp tail peelings, require no
breaking up, but the shrimp heads, if you have them, do.
- Crustacean shells can be saved for up
to 2 months, tightly wrapped in plastic wrap in the freezer, to
accumulate enough to make a batch of broth.
- For rich soups or sauces, cream and
butter can be used to extract flavor and color from crustacean shells.
- Crustacean broth has an affinity for
tarragon, tomatoes, saffron, and cognac, all of which can be used to
flavor sauces, soups, and rice dishes.
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Happy Cooking,
Carol |
