I remember a few weeks ago, there was a thread about shrimp tails and
what to do with them. One poster, I believe it was Chef R W Miller
suggested boiling the shells to make a stock.

Well, I had some leftover shrimp shells from some Tom Yum Goong soup
that I made and I decided to prepare some stock out of them. He was
right about the intensity of the flavor. The smell from the stove was
incredible. OK... so now what do I do with it? Should this be
considered a concentrate and then diluted in something else? I'm
curious and would love to hear some of your recommendations.

Ginny