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When you clean shrimp for a recipe, save and freeze the shells. They impart an intense shrimp flavor, and you can use them later to make another delicious dish.
Use them to make a simple stock and use it as a base for poaching fish, cooking rice, etc. (simmer the shells for 20 minutes with a bay leaf and 6 peppercorns).
Use the stock to flavor a shrimp/seafood risotto.
Use the stock to doctor a purchased seafood or fish stock.
Make a sauce from pan juices. After cooking fish or seafood, deglaze the pan with white wine and stock; finish with a tablespoon of butter and serve over the fish/seafood.
Simmer the shells in a pasta sauce for a big punch of flavor.
Add flavor to clam chowder and other fish/seafood soups and stews.
A friend tells us that her Golden Retriever loves to eat the shells.
Shrimp shells can also lower your cholesterol levels.
Give it a try!
Save those shrimp shells! Photo by Leonardo
Menezes | SXC.
Shrimp buying tips.
Our favorite shrimp and seafood recipes.
By the way, you can eat the shrimp shells. Some varieties have very thin shells, not unlike soft shell crabs. Many people don’t like to swallow the crunched-up shells, but they are nutritious. Our dad loved to crunch on them.
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