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If you just want a shrimp broth to serve as a soup with noodles etc the there is no need to reduce it a lot, just simmer it until you have the depth of flavour you want and then strain and serve. If you want to use it as the base for a sauce or bisque then it may be useful to reduce it to concentrate the flavour, however you will want to strain out the ...


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After reducing the liquid to 50% at a low temp, I noticed no off flavours.


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Remove anything you suspect might affect flavour negatively (or, more simply, strain the whole caboodle), then reduce to concentrate flavour. For fish broth, you shouldn't simmer the fish bones / heads for more than half an hour and I assume a similar rule applies for shrimp.



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