The local (Clayton, MO. Go figure) Whole Foods has started to carry wild-caught, fresh-never frozen Gulf shrimp with the heads on. Does anyone have the definitive recipe (or a source for same) for shrimp stock. My first attempt was pretty good, but not as intense as i would have hoped. Thanks.
In passing, the guy who runs the seafood counter at WF does an outstanding job. The products are very good and he is helpful.