How much can you reduce shrimp stock?

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Potentially silly question but I can't find a satisfactory answer from my favourite search engine.

I'm told that if you cook shrimp stock for too long (eg more than 45 minutes) it will develop bitterness and even lose some flavour.

Is that only if I keep all the solids in? Can I reduce it into a demi-glace after I've strained everything out?

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