Make a Flavorful Shrimp Shell Broth
When I have the opportunity to buy shrimp in shell or, even better, on the forehead, I use it. The most delicious way is to cook shrimp in their shells, and there is something very satisfying about peeling them just before you put them in your mouth. But their journey doesn’t have to end there; sinks still have something to give.
This is part of the Lifehacker Eating Trash With Claire series in which Claire Lower convinces you to turn your kitchen waste into something edible and tasty.
As with most scraps and skins, this supposed junk can make a really great stock out of this. Even after they have been cooked, their chitinous walls still have a strong flavor and all you have to do is simmer them.
Luckily for me (and for you), I ended up with a bag of shells left over from my shrimp dinner in my freezer. To reveal their ability to season broth, I returned them to the aquatic environment, tossed them into a saucepan and covered them with tap water. (I used three glasses of water for 10 sinks.) Then I brought the pan to a boil, reduced to a simmer, and let it hang a little.
After five minutes, a noticeable amount of shrimp flavor has transferred into the liquid, but fifteen minutes is a very seafood-oriented broth.
Then I strained the seashells and admired my golden shrimp elixir.
While the shells alone were enough to make a flavorful broth, there is no reason why you couldn’t add some flavorings like shallots or garlic, bay leaves and a few peppercorns. Some white wine will also be welcome. Once it tastes the way you want, you can use the shrimp broth as a ramen broth, as a base for risotto or seafood stews. You know, the usual things that you would use a stock for.