How to Eat Shrimp Tails and Heads (and Why You Should)
When it comes to eating animals, most white Americans seem to prefer muscle and meat over entrails, heads, tails, tendons, and anything that isn’t muscle and meat. This is very bad because these are some of the best pieces with the most flavor, especially in the case of shrimp.
There’s a taste in these shells
The biggest problem that most people have when trying head to tail shrimp cuisine is texture. Even when deep-fried—which we’ll get to shortly—the feel of chitin and tomalli (hepatopancreas) can take a little getting used to.
If you want to dive into the world of enjoying whole, waste-free shrimp, you can start by using the shells, tails, and heads to make umami shrimp broth . Just take all the remaining shells (I keep the bag in the freezer), fill them with water. Bring water to a boil, reduce heat to a simmer, and simmer for 15 minutes, tasting occasionally, until your broth is infused with shrimp flavor.
If your tails come from a batch of seasoned shrimp – say Cajun congee or shrimp prawns – you can expect a bit of that flavor to come through, but the prevailing notes will be very savory and a bit funky. You know, shrimp. Use shrimp broth to make risotto (or regular rice), seafood stew, or anything else you would normally use broth for.
fry it all
The easiest way to enjoy shrimp heads and tails is to deep fry them and then eat them whole. According to Chichi Wang of Serious Eats , fried shrimp heads are a symphony of contrasts :
Deep-fried prawns with heads enhance their savory richness and create a beautiful textural contrast between the crispy shells and the oozing tomato-like contents of the heads.
The crispy and crunchy crust gives way to rich, juicy innards, creating a tempting bite. Wang’s recipe for Chinese-style deep-fried salted shrimp may seem a little intimidating, but the shrimp are small and fry quickly, and the cornstarch makes for the perfect coating for your chosen seasonings. After they are fried and seasoned, eat them whole, no need to peel them.
Make a snack out of tails
Don’t have whole shrimp but still want to dive into the world of tail eating? You can just fry the ponytails (or any other part of the shell) by themselves. All you need is shells (with the veins removed), cornstarch, salt, and any other seasonings you like for crunchy things. Dredge them in cornstarch and salt as Epicurious recommends here , fry them until crisp, and sprinkle with fresh herbs, ground pepper, or chili flakes.