Uses for shrimp stock?

Malaysian prawn noodles! Here's a recipe that I like: http://rasamalaysia.com/recipe-penang-hokkien-mee-prawn-noodle/2/

I make what we affectionately call, "hot shrimp" with my stock...peel shrimp and drain on paper towels for 15 minutes or pat dry. In a screaming hot pan, drop shrimp into an ungreased pan. shrimp will stick, curl and turn pink. Flip when cooked on bottom. Cook on other side and then quickly remove to a waiting bowl. Add 1 stick of butter to deglaze pan, scraping up all of the browned bits. add 1 c. of a dark beer and 1 T. EACH of cayenne, white pepper, cumin, thyme, rosemary and oregano. Add 2-3 cups of shrimp stock and simmer on low 10-15 minutes. Serve with in bowls with shrimp and a crusty loaf of bread. If you have leftover "soup/stock"...don't store leftover shrimp in it...store seperately, shrimp left in liquid will get mushy.

I just made some yesterday and tomorrow I will use it to make shrimp and grits - both for the grits and for spicy shrimp and tomatoes!

Great as a part of a finishing sauce for fish. Stock, wine, and butter, some lemon and capers yumm

I use it to make the stock for Korean soon tofu (or dubu) which is a tofu stew with the main ingredient of soft silken tofu and garnished a little bit of beef, mixed seafood, mushroom, and some shrimp. Adn or subtract the garnishes as you wish. The traditional stock is similar to Japanese dashi, made with anchovies, but I use the shrimp or any other seafood stock.
Here's recipe that I like: http://www.maangchi.com/recipe/soondubu-jjigae

Shrimp (or lobster) stock is good for just about any seafood dish that calls for stock. Paella, etouffee, fideua (like with clams and pork).

I use shrimp stock when I make seafood gumbo or any seafood soup that has shrimp in it.