Shrimp broth

Shrimp broth is an aromatic and flavorful broth prepared with shrimp shells and heads, cooked along with vegetables and spices. This ingredient is fundamental in many Latin American cuisine recipes, especially in seafood dishes and soups, as it provides an intense and characteristic flavor to the dishes.

Its origin lies in the coastal culinary traditions of countries like Mexico, Venezuela, and Colombia, where the complete utilization of seafood is common to obtain rich and nutritious broths. Shrimp broth is used as a base for soups, rice dishes, stews, and sauces, standing out in typical recipes like arroz a la tumbada, seafood soup, or ceviche.

From a nutritional point of view, shrimp broth is a natural source of minerals such as calcium, magnesium, and iodine, in addition to containing collagen and other nutrients from the seafood shells. It is low in fat and provides a concentrated flavor that enhances the profile of other ingredients.

In different regions of Hispanic America, shrimp broth may be known by other names, although the most common term is simply shrimp broth. Some synonyms or related expressions are shrimp fumet (more commonly used when referring to a clear and concentrated broth) or shrimp base broth. In some coastal areas, it may also be called shrimp shell broth to emphasize the origin of the liquid.