Have you ever eaten a shrimp head? Personally, they’re not my thing, though I have been known to knock up a shrimp head stock now and again.
In fact I don’t just use shrimp heads but the heads and shells of any crustaceans. Lobster, crab, prawns, and crayfish shells all make flavoursome, umami packed stocks.
In some Asian countries the humble shrimp head that we often throw in the trash is considered a bit of a delicacy. Fried till crispy and eaten as a snack. Or just split in half and the juices sucked out….. which I’v tried and can report the flavour as a little bitter. Stick to the sweet tasting tail meat I say.
That doesn’t mean that you should bin those shrimp heads though. And don’t throw them just because you don’t have a use for them right away, pop them in the freezer for another day.
The price of crustaceans like lobster, crab, and shrimp are at an all time high because of overfishing and responsible cooks should extract every last drop of flavour.
With that in mind here’s 5 ways to use up those shrimp heads, lobster shells, crab carcasses, or whatever crustacean shells you’re left with after dinner.