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Oct 13, 2007 09:44 AM

shrimp shells

I have shrimp shells in the freezer that I've been saving. Aside from shrimp bisque, what else can I make with them?

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  1. You could flavor a tomato sauce with them for pasta.

    1 Reply
    1. re: MMRuth

      Agreed. When I make my shrimp and pasta recipes, the shrimp shells are always simmered with the sauce. They make a huge difference in the flavor of the sauce.

    2. I've used shrimp shells to make a simple stock (simmered for 20 mins. with a bay leaf and some peppercorns) and then used that stock in the tomato paella recipe from Mark Bittman's recipe in the NY Times a few weeks back.
      I also added the shrimp into the paella at the end, but I bet the stock would enhance the paella even without the shrimp. BTW I have found that great tomatoes and smoked Spanish paprika really make this dish.

      1. LOL - my dog loves the shrimp shells!

        1. I keep shrimp shells in the freezer as well. Great for making a quick stock or to flavor pan sauces. Use in clam chowder or other soups. You can cook rice in the shrimp stock for added flavor. It doesn't take much time to get a shrimp stock and can be reduced to intensify the flavors. As an example, befpre pan searing grouper,I got a small pot of shrimp shells boiling then strained and reduced. After the grouper was removed, the pan was deglazed with Kajmir liquour and the shrimp shell reduction, then finished with a little butter and served over the fish.

          2 Replies
          1. re: scubadoo97

            Actually, you could use the stock in seafood and mushroom risotto, too.

            1. re: mrsbuffer

              Good suggestion. The last time I made a lobster risotto I used a stock from shrimp and lobster shells. Very tasty.