Are you grossed out yet?  Ha, Ha!  I am learning not to throw anything out! In fact, the things that most Americans find disgusting to eat are exactly what traditional cultures prized for superior nourishment.  Shrimp heads are no exception.  Generally speaking shrimp tails taste good (when properly prepared) but are not as high in nutrition as beef or pork.  However, keep those heads and shells and we are talking about some really special nourishment.

It is amazing that there is not a lot of information out on the internet regarding shrimp heads.  Sure, shrimp connoisseurs love the head for its flavor, but what about the nutrition? First of all, shrimp heads are LOADED with cholesterol and saturated fats from the shrimp organs which are located in the head.  If you are a regular reader of RFF you know that we are not afraid of cholesterol or saturated fats as they have been unfairly demonized in our modern society.  Cholesterol is good for cell repair, brain function, hormone balance, thyroid function, and metabolism regulation.  Saturated fats give structure to cell walls allowing your body to function properly at a cellular level.

Secondly, the head and the shells contain calcium and chitin.  Chitin is a fibrous material that is helpful in healing as it has anti-fungal and anti-bacterial properties.  And we all know that calcium is helpful for building strong bones.

I have two recipes in this post giving you a few options for how to utilize all of the shrimp to get the most benefit nutritionally.  If you can’t stomach the thought of ingesting the head or shell in anyway, save those parts for your garden.  The chitin in the shell and head make for a wonderful soil-enriching compost!   Just be sure that you are buying shrimp from a reputable source.  It is best to purchase from Oregon or New England suppliers.  Most of us do not live in those areas, so purchase freshly frozen shrimp from these areas and make sure they are wild-caught and not farmed!

Shrimp Head Stew

2-3 cups of head-on frozen shrimp (thawed)

3 T coconut oil

1 1/2 c baby bella mushrooms, sliced

2 cloves garlic

1/2 onion, diced fine

pinch red pepper, optional for heat

1/4 c rice wine

bunch swiss chard, stems removed w/large roughly chopped leaves

2 c coconut milk/cream (coconut cream is better and richer!)

juice of 1/2 – 1 lime

1 T vinegar

salt and pepper to taste

Prepare shirmp by separating the heads from the tail and removing the shell.  Make sure you remove the legs and tentacles on the head and keep with the shells.  Keep all the parts, but just separate for now. (Shells will be used in the broth and not this recipe). Melt the coconut oil in a saute pan.  Add onion and garlic and saute lightly, then add mushrooms.  Add a pinch of sea salt with the optional red pepper here.  Remove the mushrooms and set aside.  Add the shrimp tails and shrimp heads you can use about half of the heads and save the rest for the shrimp broth) to the pan and saute until pink on all sides.  Add wine and reduce by 1/2.  Add mushrooms back into the pan along with the chard.  Cook on medium heat for about 2-3 minutes or until the chard cooks down.  Add coconut milk/cream and warm through for about a minute.  Finish by adding lime juice and salt and pepper to taste.  Serve over rice.  (The shrimp heads can be eaten, but you may find it better to just suck out the juices until you adjust to the crunchiness.)

Shrimp Broth

2 c Shrimp shells

1-2 c Shrimp heads

5-qts water

1/2 onion

2-3 cloves garlic

1/4 c rice wine

sea salt to taste

In a large stock pot add all ingredients except the wine.  Bring to a boil for about 10 minutes then reduce to medium low heat and add the wine.  Allow to simmer for several hours (about 5-10 hours).  Occasionally, stir and squish the juices out of the heads.  Strain, cool, and store the broth in freezer (or refrigerator if you are using immediately).  Use the strained shrimp heads and shells for compost!  Makes about 4 qts of shrimp stock.

 

This post links to: Sunday School, Real Food 101,  Homestead Barn Hop, Healthy Home Economist, Fat Tuesday, Traditional Tuesdays, These Chicks Cooked, Real Food Wednesday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Fight Back Friday, Sunday Night Soup Night,

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