Description
Don’t throw out those shrimp shells! Use them to make a rich broth for that next batch of jambalaya, etouffee, etc.
Ingredients
- 4 cups shrimp shells from 2 pounds of shrimp
- 10 baby carrots
- 1 onion, halved and root end removed
- 1 stalk celery, cut into thirds
- 2 cloves garlic, halved
- 1 tablespoon distilled white vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 5 cups water
Instructions
- Combine shrimp shells
- carrots
- onion
- celery
- garlic
- vinegar
- salt
- and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour in water
- then close and lock the lid. Select Manual according to manufacturer’s instructions; set the timer for 60 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- about 10 minutes. Release remaining pressure using the quick-release method
- about 5 minutes. Unlock and remove the lid.
- Pour liquid through a strainer and discard all solids.
Prep Time: 5 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 6