Shrimp Head Stock – Plus 5 Delicious Reasons To Save Those Shells.
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 …