I have a freshly made shrimp broth. Onions, parsnip, tomato paste and white pepper corns along with shrimp shells.
https://www.msc.org/where-to-buy/product-finder/products/cfpsproduct-19BA7EBA-B7E7-40E4-8C33-8566D3AF25A0 is similar to the shrimp I have used.
It was simmering for about 15 minutes, then I strained it.
It is my experience that more simmering makes it turn bitter or too compact (I'm lacking a better word).
Can I simmer/reduce the liquid to about half without imparting any off flavours?