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Jun 28, 2014 04:17 PM

Shrimp broth, how many times can you reuse?


So, I am going to be poaching a ton of shrimp every 3 days and I would like to use the same liquid over and over again. How can I make this safe? Should I cool quickly, keep in the fridge till I need it again, bring to a boil, and then poach away? Or should I freeze it every time? I just would like to know how many times I can use the same liquid for shrimp without any fear of illness.

Thanks for all the help!

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  1. Every 3 days? I would not keep it that long without freezing it, as bacteria grow fast in shellfish-contaminated foods, and I would certainly not re-use it more than once. I'd rather taste fresh flavors than old, stale ones.

    1. Since you're going to be bringing it to a boil again, I don't see a problem at all. As far as how many times, I don't have opinion on that one.

      1. The interesting question would be why do you want to do this.

        1 Reply
        1. re: DebinIndiana

          Good point.

          I'd also like to point out that I cook shrimp (fully cook them) by bring a pot of water to a boil, adding the unshelled shrimp, cover and remove from heat. Four minutes and they're done. Is there a difference between what I do and "poaching"?

        2. Why do you want to keep using the same liquid? Water's generally cheap & plentiful and th shrimp won't know the difference.

          1 Reply
          1. re: rjbh20

            I'd been thinking it's to make intensely flavored stock.

          2. The stock contains stuff like apple cider vinegar and other spices that equals to about 6 gallons with water. So, I don't want to waste all those goodies if I don't have to.

            5 Replies
            1. re: legnak

              Now THAT opens a new bunch of questions. Why would highly flavored things be used to cook something SO mildly flavored?

              1. re: c oliver

                Okay, well what do you recommend?

                1. re: legnak

                  just water. A little wine or beer if you just can't stand the thought of nothing but water.

                  And yech. Pitch it and start over fresh with every branch. If you can afford the shrimp, you can afford the water and the vinegar. after 3 days, you've got stale and funky-tasting water, even if it hasn't started growing stuff.

                  ETA: all the "goodies" have given up their goodness after it's been boiled once. All you're doing is re-boiling the detritus.

                  1. re: legnak

                    I'll kindly ask where you were heading with the above mentioned 'water'? I'm with sunshine, just water. Are you planning on cooking them shell on or off?

                2. re: legnak

                  I say keep reusing until it either gets cloudy or no longer adequately transfers the poaching liquids flavor to the product. I'd bring it to a full boil each time, and then back off the heat for poaching.