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?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)