Shrimp Stock- Do you saute/roast the shrimp heads?

Definitely

This ^^^
Lol, I’ve been banned from a king shrimp stock at my house !

Sautéing is better.

*Cleaner / Simpler
- One pot, one process
- No separate roasting pan
- No deglazing or scraping fond

*More efficient
- Stove-only
- Fewer steps, less equipment
- No flavor left stuck on a sheet pan

* Better control
- Adjust heat instantly
- Prevents bitterness (shrimp shells overcook fast)
- Pull at peak aroma/color

*Stronger flavor extraction
-All fond + fat stays in the pot
- Immediate transition to liquid = better extraction
- Preserves sweet, briny notes

Sautéed shrimp shells > roasting for stock
- Cleaner, faster, more precise
- Less risk, more consistent stock quality

Eta: no "wtf is that smell look from the wife" is an additional advantage of sauté vs roast.

I fry the frick out of the heads in the pot before deglazing. Basically, like browning some meat in the bottom of the pot.

I’ll throw some Prudhommes seafood magic, old bay or whatever seafood type seasoning on them.

I like making a batch in the instant pot…. Outside.

quote:

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nice shrimp smell when the ol lady got home

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Hrm…

I'm with you on this one. Most, if not all of my seafood dishes don't require a strong bold stock in them so I don't go through the process of roasting the shells. Big stock pot on the stove gets the job done.