Shrimp scampi
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Shrimp scampi shell broth, even better than the bone broth

Shrimp scampi, or just simply scampi is my favourite food on this planet. What a surprise when I saw the nutritional profile and a study on the benefits of eating shrimp shells. Well, scampi and shrimp are not the same things but generally, their shells will give the same effect! The meat is tasty and specific, very much lobster-like. But most of the nutrients are hidden in their shells and heads!

If you are not a fan of seafood, then you are missing out on enormous nutritional and health benefits! This broth could be the solution because you will not have the texture, while the taste can be fixed with different spices and herbs. Naturally, you can add lemon, but apple cider vinegar will be even better.

If you are not sure how to cook different sizes of shrimp, check out this informative article!

Crayfish scampi

Try to find fresh, whole shrimp scampi or opt for frozen without harmful additives. Ideally, they will be wild and the country of origin will be one of the Mediterranean countries, Scotland, Norway, North America or Chile. A 2015 Consumer Reports study found that shrimp from Vietnam, Thailand, and Bangladesh were contaminated with antibiotic residues.

Glucosamine to the full potential

Shrimp scampi also called Dublin Bay Prawn or Norway Lobster (Nephrops norvegicus), is an edible lobster of the order Decapoda. However, all crustaceans shells hold a hidden bonus called glucosamine. This is a protein that generally occurs in human joints and connective tissue. It’s extremely beneficial for us!

Sadly, the common diet is glucosamine-insufficient. Most western people don’t typically eat connective tissue from their meat cuts. 

In some studies, the consumption of glucosamine worked as well as pharmaceutical painkillers! It also showed some effect on fighting cellulite!

Shrimp scampi shell broth bonus

Shrimp scampi shells provide an impressive amount of nutrients we can use to heal our immune system! Let’s not forget beneficial selenium which helps us fight free radicals. Those free radicals are harming our cell membranes and DNA. This, of course, leads to premature ageing and weakness. Furthermore, astaxanthin has been shown to help reduce inflammation and scampi shells are abundant in it!

Crayfish scampi

Making your homemade supplement

Now, why would we on KMD purchase glucosamine supplements at a drugstore? The industry uses the process of purification and extracts from the shells of different crustaceans. So if you already bought any type of lobster-alike crustaceans, why not make your own “supplement” for free? 

All we need to do is brew up some delicious shell stock: Place the crawfish, scampi, shrimp, lobster, crab etc… shells in a deep pot, cover with enough water, add some vinegar and sea salt and simmer for 1-2 hours. 

Better than the bone broth

Unlike stock made from bones, shrimp scampi or crayfish shell stock takes less time to cook because the shells are so thin. The recipe I will present here, it’s even more nutritious due to the addition of yolks and sheep butter. However, spices play an important role here! I used the mighty Rosehip and this way additionally enriched the broth with vitamin C!

Crayfish scampi

The flavour of this broth is the best umami you ever tasted! This might become your next favourite comfort bowl of super-nutrients! Let’s just get to work and never waist shells or heads from crayfish, shrimp scampi or any other crustacean available for human consumption.

Shrimp scampi shell broth

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Recipe by Roberta Kapsalis Course: Keto SoupDifficulty: Medum


Prep time


Cooking time






  • 12 heads, shells and tails of large Scampi

  • 2 litres water (67 fl oz or 8.5 cups)

  • 4 bay leaves

  • 3 tablespoons ground dried rosehip (also a few whole dried roships for decoration)

  • 1 tbsp whole grains of red peppercorn

  • 1 branch fresh or dried rosemary

  • 1 tsp garlic powder (or 4 whole garlic cloves)

  • 4 large yolks

  • 2 tbsp sheep, goat or buffalo butter (or ghee)

  • 1 tsp flower of sea salt, or the Mediterranean Sea salt

  • 2 tbsp apple cider vinegar


  • Place the Scampi (or any other crustacean shells) in a deep pot. Ideally, you will use a granite coated or genuine clay pot! Add bay leaves, sea salt, vinegar, garlic powder or 4-5 whole garlic cloves, rosemary branch and cover with enough water.
  • Cover the pot and let it simmer for at least 1 to 2 hours at low temperature.
  • Strain the stock from the shells and return it to the stove. Heat it but don’t let it boil. Add butter and let it melt in the soup. Add Rosehip powder. (Alternatively, you can add a few bags of Rosehip tea which you can remove later)
  • Whisk the yolks in a bowl and start adding hot soup with a ladle. Whisk so that the yolks cook but not break. Remove the pot with the soup from the heat. Now, slowly add the yolks mixture to the soup, and keep whisking. It’s important that the soup is hot but not boiling. If you want to make sure the temperature is right, you can use a cooking thermometer and make sure your soup temperature is 80ºC ( around 150ºF)
  • Serve with a lot of red peppercorns and a few dried rosehips.


  • You can also use crayfish, scampi or lobster claws for decoration like in our photo. (prawns and shrimp don’t have these)
  • Naturally, you can boil the whole scampi for 20 minutes, then clean them from the shells. Now, you will continue cooking the shells for at least 1 and a half hour for the shell broth.

Did you make this recipe?

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  1. Where did you find sheep butter? I’ve been searching, and can’t find it (I’m in the Pacific Northwest of America)

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