I have been saving shrimp heads and shells.

[boomchakabowwow]

I buy whole shrimp. I peel and clean them normally, but I have been saving the heads in a bag and the shells in another bag. I can saute the shells and simmer them in water to make a broth for Shrimp bisque or something. but what about the heads? tempura fry them? thought or ideas?

I know its the red fat/goo in the shrimp heads that gives Pad Thai that rosy hue. but I am not at that level yet.

 

[user 37848]

Saute those heads with the shells for the broth

 

[blokey]

Fried shrimp heads are good, just remember to cut the sharp part. And as Byphy said, seafood broth is a good idea

 

[simona]

Dry roast them in the oven - not too hot - just until the roast aroma comes, blend to the finest power you can then put it through a fine chinois. Sprinkle on boiled eggs, into ramen, onto noodles, in scrambles eggs, on a piece of fried fish.....you get the idea.

 

[Heckel7302]

I just throw them in with the shells to make shrimp stock. Shrimp stock is the easiest thing, only takes 10 minutes. Flavors start to dissipate if you go much longer than that.

 

[MarcelNL]

shrimp stock for sure, shrimp butter is also great to have in the freezer.

 

[Dan-]

Shrimp heads are a surprisingly good material for pillow stuffing, outperforming common materials like latex and wool in certain aspects. The exoskeletons of shrimp heads, once properly cleaned and treated, provide a unique combination of firmness and flexibility. They contain chitin, a substance that lends itself to a supportive yet pliable texture. Unlike latex, which can sometimes be too firm, or wool, which may cause allergies and clump together, shrimp head stuffing offers a hypoallergenic alternative that conforms to the shape of the head and neck.

 

[MarcelNL]

you could make speaker cones from the Chitin too, there used to be comapny who did but at home as DIY?

 

[boomchakabowwow]

great suggestions!! well, maybe not the pillow stuffing one. hahaha...

 

[Choppin]

use them to infuse oil? I've done that with shells, not sure what heads would taste like

 

[rickbern]

Your question made me immediately flash to the head note of this recipe!

 

[Dan-]

Cooking them head-on is the best way to use them. You’re losing some important flavor, especially for things like salt and pepper shrimp, any soup or stew, shrimp cocktail…pretty much anything with shrimp.

 

[Wagnum]

you could make speaker cones from the Chitin too, there used to be comapny who did but at home as DIY?

Really? That sounds insane. Do you remember the name of the company? Googling "shrimp shell speaker cone" got me nowhere

 

[MarcelNL]

What is insane in audio?
Gia was the brand name.

 

[chefwp]

When you say you are saving them in a bag, are you freezing them? Beware that the heads are high in polyunsaturated fats, and they will go rancid even when frozen if kept too long. How long depends on how fresh they were when first frozen and what temp they are frozen at.

 

[boomchakabowwow]

Good to know. I’ll use them quickly

 

[boomchakabowwow]

Wait. Aren’t store bought whole frozen shrimp at risk of the heads going rancid?

 

[chefwp]

Wait. Aren’t store bought whole frozen shrimp at risk of the heads going rancid?

I would say yes, and that is why whole frozen shrimp are rarer to find commercially. They do have a couple things going for them, almost all commercial shrimpers individually quick freeze (IQF) to -10 immediately after they haul them in, so this helps their freezer shelf life. You can bet the shrimp you see at seafood counters have been frozen at least once already, then the retailer thaws them out for display, but puts them on ice to preserve freshness. I would not refreeze shrimp bought from a counter like this.