Does anyone have a good recipe for shrimp heads, they have so much flavor, seems such a waste to throw away?

Answer 1

Shrimp Bisque

15 whole large prawns, heads and tails on
½ cup all-purpose flour
3 tbsp. butter 2 tbsp. olive oil
½ cup carrots, diced ½ cup celery, diced
½ cup onion, diced 1 clove garlic, crushed
2 sprigs fresh thyme 1 bay leaf torn in half
½ cup tomato puree 1/8 tsp. saffron threads
½ cup brandy 1 cup dry white wine
1 quart clam juice 2 tbsp. lobster stock base
½ cup heavy cream Salt and cayenne pepper to taste

Pull tails off shrimp and shell. Reserve heads and shells. Devein shrimp tails and cut into small pieces. Reserve meat.

Mash the butter and flour together and reserve.

In a heavy stockpot, heat the olive oil over medium high heat. Add the shrimp heads and tail shells and sauté, pressing down on the shells with a wooden spoon. Add the carrot, celery, onion, garlic, thyme and bay leaf. Continue to cook for 3-4 minutes.

Add the tomato puree and saffron threads. Add the brandy and pull the pot off the heat. Light the brandy with a match. When the flame has waned, return the pot to the heat and add the white wine, clam juice and lobster stock base. Cover and gently simmer for 1 hour.

Pour the soup through a strainer into another stockpot. Keep warm over medium heat.

Stir in the butter and flour mixture. Add the cream and continue to cook until soup is thickened, about 5 minutes. Strain the soup again into another stockpot.

Add the reserved shrimp meat and heat through until tender, about 2 minutes. Add salt and cayenne to taste. Ladle the soup into serving bowls and garnish with baby croutons.

Bon Appetit!

Answer 2

Seafood Stock

This is a good, basic seafood stock that can be used in recipes such as jambalayas, etouffees, gumbos, etc. Vary it according to the ingredients that are available

1 quart 4¼ hours 15 min prep

1 medium onion, unpeeled and quartered
1 clove garlic, unpeeled and quartered
1 celery rib
1 1/2-2 lbs rinsed shrimp shells or crawfish shells (and/or heads) or crab shells or rinsed fish bones (heads and gills removed) or oyster liquor (or any combination of these)

Place all ingredients in a stock pot or a large saucepan.
Pour over enough COLD water to cover the stock ingredients; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan.
The pot may be covered or set a lid askew on it.
Strain, cool and refrigerate until needed.
If you are short on time, using a stock simmered for just 20-30 minutes is still better than using just water in any recipe calling for seafood stock.
If you want a richer stock, start with at least 2 cups of the strained basic stock and continue to simmer it until the liquid is reduced by half (for one cup of rich stock).

Shrimp Stock Recipe
Show: Emeril Live
Episode: Low Country

8 cups uncooked shrimp heads and shells (from about 1 pound large shrimp)
2 onions, peeled, halved and sliced
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon dried leaf thyme
1 teaspoon dried leaf tarragon
1 teaspoon dried leaf oregano
3/4 teaspoon whole black peppercorns
2 teaspoons salt
4 quarts water, cold or at room temperature

Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month

Answer 3

I always make stock from shrimp shells/heads, lobster shells, fish bones.

Rinse well in cold water. Put in large pot and cover with cold water. Add whatever is hanging around in the fridge to add flavour....celery, onion, carrots, etc. Add peppercorns, herbs and seasoning. Bring to boil then reduce to simmer, skimming off foam that rises. Don't stir. Cool and strain, pushing down on solids to release flavour. Add salt to taste then cool and refridgerate or freeze. Add stock to ANY recipe calling for fish stock....or add when preparing seafood chowders, soups, stews or seafood pasta sauces. it's soooooo worth the effort.

Answer 4

Well, if you like to eat them, you could fry them and munch on them.

Otherwise, use them to make stock - if you do that kind of cooking, you could have a powerful shrimp stock.

Answer 5

I'd make a bisque with the heads and sheels.