The shells provide and add flavor to the dish. The shells contain water and
lots of flavor. We take the shells peeled from shrimp, boil them for with
water just covering them, for 10 mins. Remove the mixture to a blender, and
purée this to a liquid state. We then pour this liquid thru a sieve lined
with cheese cloth. The stock that comes out is so intense in flavor and
taste that we us it in almost every seafood sauce.
Chef R. W. Miller
Marriott Resorts & Hotels.