re: Seafood stock recipe for shrimp gumbo (recommendations)

quote:

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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

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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.