Reusing Shrimp Broth

by Chris Lane
(Atlanta, GA)

Shrimp Soup from Broth

Chef Todd,

Can I re-use a shrimp or chicken broth?

Say I cook some shrimp for shrimp cocktail in my previously made shrimp broth, is it bad to save that broth that I just cooked the shrimp in and refreeze it? Basically I'm just making a new broth from older broth.

Thanks,
Chris


Chef Todd Says:
Chris-
Thank you for your kind words and for spreading the word about Cooking Coarse.

The answer to your questions is YES, YES, and YES. I reuse flavorful liquids after I've added even MORE flavor to them many times. I joke that it's like liquid sourdough bread, passed down from generation to generation.

Remember food safety guidelines and keep the temperature danger zone of 40-140F in mind. Your broth should be heated to above 140F as quickly as possible, and then cooled to below 40F as quickly as possible to avoid bacterial growth.

Last Monday, I steamed some fresh clams in beer, saved the broth. Wednesday, I steamed shrimp in the clam/beer broth and cooled it back down. Friday, I poached fresh Cod filets in the clam/beer/shrimp broth. That was the end of the line because the broth was too fishy tasting after that, but otherwise could be the stock for a seafood soup, or liquid to make risotto.

Compounding flavors gives complexity to your dishes, and I think reusing shrimp broth is a great idea.

Chef Todd.