Shrimp shells, tips

Shrimp shell tips

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Don't throw away the shrimp shells anymore.

Yes, you read that right—shrimp shell paste will double the flavour of simple, straight vegetable fries.

1) Wash the shrimp shell well, boil it, reduce the water, and keep it. Boil the potato fries in this water without adding any shrimp, and the taste of the potatoes will come out as you add shrimp.

2) Grind the shrimp shells well and fry them in mustard oil. If it gets cold, keep it in a bowl and keep it in the fridge. After adding any fried food, that is flavorfully done.

If you fry potatoes or any other food without spices and add a little of this paste, it tastes better. Cabbage pea curry is very delicious when spiced with sauteed onions, tomatoes, and this paste.

Make sandwiches with this paste.

3) Shrimp shells, pickles...

Fry the shrimp shells in oil and add ginger, garlic, onion, tomato, green chillies, masala powder, and coriander to make a paste. Heat the oil and add the dry chillies, cumin, mustard seeds, black cumin seeds, fenugreek seeds, fennel seeds, and chickpeas to it.

Heat the water and mix two spoonfuls of paste and serve with rice. This can be eaten with hot rice or as a side with roti.

4) Shrimp heads can be kept in the freezer and eaten after a few days.

5) Clean the shrimp head, fry it with onion, garlic, pepper, and salt, and serve as a side dish.

6) Fry the shrimp head, crush it, and add raw onion, raw garlic, raw green chillies, and salt to it. Serve with Curd rice or Pakhal bhat.

A lot of things can be done with shrimp shells and their heads, and they are not left with the fishermen.

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