The best reason to get shrimp with their shells still on them is because you can simmer them with few aromatics, some wine, and water to make a quick stock. In the time it takes you to prep the rest of your supper, you can create a delicious, flavorful liquid. Then you can use it to glaze the shrimp or make a sauce. It's an instant flavor enhancer that comes with very little effort on the part of the cook. Using everything always means a more flavorful dish.
Years Past
April 9, 2005
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