White Americans seem to prefer muscle and flesh over other parts of the animal. Those are some of the best bits with the most flavor. One of the biggest issues people run into when branching out into head-to-tail shrimp cuisine is texture. When deep fried, it can take a little getting used to.
There’s flavor in those shells
The shells, tails, and heads can be used to make a shrimpy stock. You can cover leftover shells with water by grabbing them and keeping a bag in the freezer. Bring the water to a boil, reduce to a boil, and let cook for 15 minutes, tasting every once in a while, until your stock is packed with shrimp flavor
If your tails came from a bunch of seasoned shrimp, you can expect a little bit of that flavor to come through, but the main note will be a little funky. Shrimpy. Shrimp stock can be used to make risotto, seafood stew, or anything else you would normally use a stock for.
If you want to enjoy the heads and tails of a shrimp, deep fry the whole thing and then eat it. Fried shrimp heads are a symphony of contrasting colors.
Deep-frying shrimp with heads still on amps up their savory richness and creates a wonderful textural contrast between the crisp shells and the oozing tomalley-like contents of the heads.
The rich, juicy inside creates an appetizing bite. Wang's recipe for Chinese-Style Deep- Fried Salty Shrimp may seem intimidating, but shrimp are small and fry fast, and the cornstarch creates a wonderful coating for your seasonings of choice. You don't need to peel them once they're fried and seasoned.
Don't have whole shrimp but still want to eat it? The tails can be fried by themselves. You don't need anything else except shells and seasonings you like. If you coat them in salt and cornstarch, fry them up crisp, and top them with fresh herbs.
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