"Felice Friese" > wrote in message
. ..
> Done it again, I have: simmered that collection of shrimp shells from the
> freezer into a rich and luscious broth. And once again I wonder what to do
> with it, aside from the usual shrimp bisque and the start of a new
> collection of shells. It's a damned vicious circle, is what it is.
>
> So would anyone like to tell me (politely) what to do with the broth?
>
> And come to think of it, do I have shrimp stock or shrimp broth?
>
> Felice
>
I learned this at the 4th St. Restaurant in Berkeley, from Mark Miller[Santa
Fe Bar and Grill] before he became famous. When you remove the shells, you
brown them in a saute pan and then make your stock. You don't just throw
them into water. This gives you a much richer stock. This is a great
addition to paella instead of the usual chicken stock. I do this with clam
juice and a bit of chicken stock to make paella and bouillabaisse, or any
fish stew.Finding a decent seafood stock in the US of A is almost
impossible.

Kent

Post Script thought. I do the same with leftover crab shells to make Crab
Newberg. We should make a Shrimp Newberg with the leftover as well.