Just polished off a pound of heavenly fresh Maine shrimp, briefly boiled and messily slurped over newspaper. Saved the boiling water and shells and heads, and want to make a nice broth to use in soup or risotto. Do I need to remove any of the remaining innards, including what looks like a small cloud of grainy mustard near where the head and body join?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)