In article >,
"Theron" > wrote:

> I frequently use chicken stock along with
> other stock to enrich a dish. Shuck the shells and heads from raw shrimp.
> Brown the shells in fat until they are nice and brown. I use bacon fat.
> Anything is OK, depending on your preference. Cover with water and some
> onion, and simmer for about 45 minutes to create a stock. I would always add
> the shrimp raw to a dish like this.

Sorry, but I'd not use bacon grease to brown for a seafood/shrimp stock.
Butter and/or olive oil or possibly coconut oil.

To me, the smokey/salty/porky flavor would overpower the sweet delicate
flavor of the shrimp.

I frequently make shrimp stock out of shrimp shells with good success.
I just put the (usually previously frozen) shrimp shells into the
pressure cooker with a stalk or two of celery, one SMALL onion, a bit of
ground dried lemon peel, a scant dash of garlic powder and pepper and
pressure cook for 1 hour with just enough water to cover them.

I get a nice delicate stock this way and use it for either chowder,
seafood soup/stew or as a rice stock.

The last time I made a seafood stock, I made the mistake of adding crab
shells. The flavor from those totally overwhelmed the shrimp flavor.
Next time I have crab shells, they get done by themselves!
--
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