Hey there, fellow seafood lovers! I’ve been cooking with shrimp for years, and let me tell you – throwing away those shrimp heads is like tossing gold in the trash Today, I’m gonna share some amazing ways to use those heads that’ll take your cooking game to the next level
Why Save Shrimp Heads?
Before we dive in let’s talk about why these little guys are worth keeping
- They’re packed with rich seafood flavor
- Full of nutrients like glucosamine and collagen
- Perfect for adding depth to various dishes
- Help reduce food waste
- Save money by using the whole shrimp
1. Make an Amazing Shrimp Stock
This is my go-to method and probably the easiest way to use shrimp heads Here’s how I do it
Basic Shrimp Stock Recipe:
- 1-2 pounds shrimp heads and shells
- 3-4 quarts filtered water
- Aromatics (onion, garlic, celery)
- Bay leaves
- Peppercorns
Pro tip: Roast the heads first for deeper flavor!
Storage Tips:
- Keeps in fridge: 3 days
- Freezer storage: up to 3 months
- Use freezer-safe containers or bags
- Leave headspace for expansion
2. Whip Up Some Shellfish Butter
Y’all, this is a game-changer! Shrimp butter adds amazing flavor to:
- Grilled seafood
- Garlic bread
- Pasta dishes
- Steamed veggies
3. Create Flavorful Shellfish Oil
This stuff is liquid gold! Here’s what you need:
- Clean Kilner jar
- Neutral oil
- Shrimp heads
- Your favorite aromatics
Perfect for:
- Drizzling over salads
- Finishing pasta dishes
- Adding to marinades
- Making epic seafood dressings
4. Make Nutritious Shellfish Powder
This is such a cool way to add nutrition and flavor:
- Dry the shells completely
- Grind into fine powder
- Store in airtight container
Use it to:
- Season rice dishes
- Coat fish before cooking
- Add to soups and stews
- Boost nutrition in various dishes
5. Create Savory Shellfish Jelly
Fancy up your appetizers with this one! Great for:
- Spreading on crackers
- Adding to cold seafood plates
- Making elegant garnishes
6. Make a Crispy Coating
I love this creative use:
- Bake shells until completely dry
- Grind into coarse crumbs
- Use as coating for:
- Fish fillets
- Shrimp
- Seafood cakes
7. Natural Sauce Thickener
Works great in:
- Cream sauces
- Seafood bisques
- Chowders
- Gravies
Tips for Better Results
When working with shrimp heads:
- Always clean thoroughly
- Remove any dark spots
- Store properly if not using immediately
- Don’t overcook when making stock
Quick Flavor Boosters
If you’re short on shrimp heads, try adding:
- Fish sauce
- Bonito flakes
- Clam juice
- Anchovy paste
Storage Guidelines
For best results:
- Freeze fresh heads if not using right away
- Use within 3 months when frozen
- Keep refrigerated stock for max 3 days
- Store oils and butters in airtight containers
I gotta tell ya, since I started saving my shrimp heads, my seafood dishes have gotten so much better! Not only am I saving money, but I’m also creating less waste and getting more flavor in my cooking. Give these methods a try – your taste buds will thank you!
Remember, good cooking isn’t just about the recipe – it’s about making the most of every ingredient we’ve got!
#Seafood #Cooking #NoWaste #Sustainability #CookingTips
Cooking off the Liquids
The most important step would be in the initial frying process before adding water to form a stock.
Add oil to the pot, and once hot, add the prawn heads and shells. Stir fry the prawn heads until all the liquid has been drawn out, and evaporates. This might take a while, and I implore you to be patient!
After a few stir fries, and the prawn heads might still have a wee bit liquid foaming out… Patience! This is still not it.
Continue to stir fry, until the liquid has completely evaporated.
There should be no fishy smell at all, and a roasted aroma – much like grilled prawns! – should waft through the kitchen. This is when the prawn heads are truly ready!
This is crucial to prevent a fishy tasting broth. Some prawn bits might even be slightly charred, this is fine. Of course, do not burn to a crisp. It’s important to continuously stir the prawn shells, so they do not get burnt.
Once you add water, give it a good stir. Scrape the bottom of the pot, to lift any charry, prawny flavour.
Watch How to Make Prawn Stock
I don’t have a specific video on how to make prawn stock, but I made prawn stock in this Singapore Laksa recipe:
Stop Throwing Away Shrimp Shells!
FAQ
What do they do with shrimp heads?
Just fry them up with a few aromatics, add water, simmer and strain, for a full-flavoured, heady prawn stock that can be the start of anything from a French bisque to a Thai hot and sour soup to a Marseillaise bouillabaisse or Singaporean laksa.
Are shrimp heads good for stock?
The shells (and heads) are all you need for flavorful shrimp stock. When prepping shell-on shrimp, save the shells and store them in a zip-type freezer bag in the freezer until ready to make the stock.
Is shrimp head good to eat?
Other than being a flavor bomb, shrimp heads are also surprisingly nutritious and boast a number of health benefits.
What to do with shrimp heads?
Shrimp shells, tails, and even the heads are packed with delicious, briny flavor. Save them and make a quick stock to use in seafood sauces, soups, and stews. It just takes a few minutes of stove time to extract the yummy flavors. If you have shrimp heads, give those a quick rinse under cold water first.
How do you save shrimp heads?
The simplest way to save those shrimp heads is to make a stock. Simmer the heads and shells in water to extract their essence. Strain out the solids and you’re left with a richly flavored broth. Shrimp stock forms the base for: Tip: Roast shells before simmering to bring out deeper flavor.
Are shrimp heads good for cooking?
When cooking shrimps, most people discard the shrimp heads and shells without giving them a second thought. However, shrimp heads are actually packed with flavor and can be used to make delicious dishes and sauces. Here are a few creative ways to make the most out of shrimp heads. Do you like this article?
What can you eat with shrimp stock?
Use your shrimp stock to make risotto (or plain rice), a seafood stew, or anything else you’d usually use a stock for. The easiest way to enjoy the heads and tails of a shrimp is to deep fry the entire thing, and then eat the entire thing. According to Chichi Wang of Serious Eats, fried shrimp heads are a symphony of contrasts:
How do you eat shrimp heads?
Simply coat the heads in flour or tempura batter and fry them until they are crispy. These crunchy treats can be enjoyed on their own or used as a topping for salads and noodle dishes, adding a delicious crunch and extra flavor to your meals. For a more unconventional use, shrimp heads can be turned into a paste that is packed with umami flavor.
How do you cook a shrimp shell?
Tip: Roast shells before simmering to bring out deeper flavor. Add aromatics like onion, garlic, celery, peppercorns, bay leaf, and thyme. Combining shrimp heads into a compound butter makes a luxurious, savory spread. Blend sauteed heads into room temperature butter. Chill, then slice and melt over vegetables, pasta, or fish.