After the great CHer comments about all of the flavor in shrimp stock, I made sure to buy shrimp with the heads on at the Asian market today. I cooked them in water with ginger and scallions. Once peeled, I put the heads and shells back in to make a stock. The shrimp was in a stir fry tonight and the rest will be in Vietnamese summer rolls tomorrow.
While I always make chicken and beef stock, I have not made shrimp or fish stock before. Any suggestions for the shrimp stock?