Don’t use the heads of the shrimp, just the shells and tail. A legit chef guy who posted here convinced me of this. He said using the heads for a stock just mucks it up. Just the shells yields a lovely clearer seafood essence stock. I like to sauté them in a glimmer of oil to the point they turn pink before adding water v

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Posted by cgrand

HAMMOND

Member since Oct 2009

39236 posts

Posted on 9/12/23 at 7:20 am to Y.A. Tittle

you don’t get the fat if you don’t use heads. A gentle simmer will keep the stock clear. 20-30 minutes is all it takes

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Posted by MobileJosh

On the go

Member since May 2018

1065 posts

Posted on 9/12/23 at 8:37 am to Y.A. Tittle

quote:
Don’t use the heads of the shrimp, just the shells and tail. A legit chef guy who posted here convinced me of this. He said using the heads for a stock just mucks it up

Lots of flavor left out if you're not using heads. Strain thru some cheesecloth if you're put off by any grit. Sautéing the shells in a bit of oil prior is a great tip though. Or throw them on a cookie sheet and into the oven until pink.

This post was edited on 9/12/23 at 8:38 am

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Posted by GynoSandberg

Member since Jan 2006

72112 posts

Posted on 9/12/23 at 9:28 am to Y.A. Tittle

quote:
Don’t use the heads of the shrimp

I want all the muck

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Posted by Sixafan

Member since Aug 2023

669 posts

Posted on 9/12/23 at 5:00 pm to Y.A. Tittle

If the clarity is important you can strain it through cheese cloth. Using shrimp heads makes such a good smooth and and rich st ok that shells can’t compete with. We use it in gumbo, shrimp stew, shrimp etoufee, seafood pasta water.

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