Shrimp shell broth is even more nutritious and faster to make than the bone broth. Ideally use wild shrimp and better sources are from Mediterranean countries, Scotland, Norway, North America or Chile, shrimp from Vietnam, Thailand, and Bangladesh were contaminated with antibiotics. Shrimp shell has glucosamine. This is a protein that generally occurs in human joints and connective tissue. It’s extremely beneficial for us. Shrimp shells provide an impressive amount of nutrients we can use to heal our immune system and it’s selenium rich, which helps us fight free radicals. Free radicals are harming our cell membranes and DNA. This, of course, leads to premature aging and weakness. Furthermore, astaxanthin has been shown to help reduce inflammation and shrimp shells are abundant in it. The flavor of this broth is the delicious umami. And bursting of super-nutrients! Never waist shrimp shells, oyster shells, lobster shells, fish heads or heads from crayfish or any other crustacean available for human consumption.
Recipe moderator’s notes – we published Mai’s words as she presented them, but haven’t verified whether shrimp shell broth is more nutritious than bone broth. We do believe it is a nutritious broth however!
- Shells from couple pounds of shrimp
- Enough water to cover shells and about 1 inch over shells
- Few peeled garlic gloves
- 2 bay leaves
- Sea salt for taste
- Splash of vinegar or lemon juice
- Optional, I added spoonful of 18 year old Miso paste and Bonito flakes-fermented, smoked and dried tuna flakes
Simmer 2 hrs, strain and enjoy.
Broth can be used as a base for soups, sauces and use instead of water, when cooking rice, etc.
For extra nutrition blend in a few organic, pasture egg yolks.