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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 ...


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


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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