YIELD: 2 quarts | PREP TIME: 5 minutes
STOVETOP: 1 hour | SLOW COOKER: 6 to 8 hours | PRESSURE COOKER: 20 minutes
- Shells from 1 pound shrimp
- Tops from 1 bunch green onions
- Stems from 1 bunch cilantro
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon salt
- 10 to 12 black peppercorns
01 Place all of the ingredients in a large pot. Add 3 quarts of cool water and bring to a simmer. Simmer, uncovered, for 1 hour.
02 Strain the broth through a fine-mesh strainer and pour into jars until ready to use. Store the broth in a glass jar in the refrigerator for up to 1 week or in the freezer for up to a year.
Slow Cooker Instructions: Place all of the ingredients in a slow cooker and cover with 2 quarts of cool water. Cook on low for 6 to 8 hours. Continue with Step 2.
Pressure Cooker Instructions: Place all of the ingredients in a pressure cooker and cover with 2 quarts of cool water. Secure the lid and cook on high pressure for 20 minutes. Quick-release the pressure and continue with Step 2.
AIP Modification: Omit the peppercorns.
