"Chef R. W. Miller" > wrote in message
om...
> 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.

Whoops, I didn't see your post before I replied. Sorry to repeat about the
flavor.

nancy