Awesome Rich Shrimp Stock

[Chef #401551]

Recipe # 247957
When the recipe asks for shrimp shells, what about the heads? Does shells mean only the tail? I have some really nice jumbos I want to use.[/recipe]

[duonyte]

Yes, use the heads if you have them,, http://www.ehow.com/how_2139733_make-shrimp-stock.html

[Zurie]

Oooh, yes, I have done this a few days ago!

Save the shells and heads. (I have not read the recipe).

In my case I simmered (slowly) the shrimp shells and heads in a LOT of farm butter, for about 10 - 15 minutes. Then whizzed in a processor (it can NOT get smooth, not to worry).

Then tip into a sieve over a bowl, and press on the solids to extract all the butter-shrimpy juices.

Season to taste. Can be frozen.

[Chef #401551]

GREAT! Thanks! You know, the crawfish (similar to shrimp), we sucked the heads (as was the custom) in Lisbon. So there's some good stuff in those heads. I'll git-er-done!