When cooking shrimp at home, most people will only take the meat part. Meanwhile, the shrimp shells and heads are set aside and discarded. Not without reason, because the skin and head are not delicious, especially since the sharp texture makes it annoying when chewing.
It's not surprising that this part is often considered useless waste. But did you know that shrimp shells and heads can be used to make something delicious? Especially if it's not made into a broth paste. The owner of the Instagram account @mariskatracy shares a simple way to make it through his video post.
"It can be used as a substitute for micin, pour 1 teaspoon of shrimp stock paste for stir-fries, soupy foods and so on. It has a really umami taste," he said.
Apart from making food delicious, this process will also help reduce the problem of food waste. The account owner explained that there was a study that revealed that 61% of food waste came from households. Therefore, it is important to process leftover food ingredients that can still be processed, such as shrimp shells and heads.
Apart from that, the sharp texture of the shrimp skin and head will also be annoying and can injure the feet and hands of scavengers.
"The skin and head are thrown away, because not everyone likes the sharp texture. It ends up becoming food waste and can damage the environment. The sharp texture can also injure the feet and hands of scavengers."
"Instead of turning into trash, let's process the shrimp shells and heads into Shrimp Stock Paste. It could be a substitute for micin or MSG. It will definitely make the dish naturally tasty," he wrote, quoted by BrilioFood from the Instagram account @mariskatracy, Friday (12/7).
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First, wash the shrimp shells and heads until clean, make sure there is no dirt attached. Then, heat sesame oil on a non-stick frying pan. After that, add the shrimp shells and heads and stir.
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Prepare a few cloves of garlic, and add them to the pan. Saute these ingredients until the shrimp shells and heads change color and the fishy smell of the ingredients disappears.
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If it has changed color and there is no fishy smell, turn off the heat on the stove. Then, prepare a blender and gradually grind the shrimp shells, shrimp heads and sauteed onions. The goal is to make these ingredients easy to grind.
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Once all the ingredients are smooth and shaped like a paste, heat them in the same non-stick pan. Heat until fragrant and cooked so that the broth paste can last a long time. When it is fragrant and cooked, the stock paste is ready to be used as a cooking seasoning.
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To make it last longer, store it in a jar, when it is cold, close it tightly and put it in the chiller. That way, the broth paste can last for 2 to 3 weeks, you know. "When it's cold, you can close it tightly and put it in the chiller for 2-3 weeks," said the Instagram account @mariskatracy.
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The shrimp stock paste is now ready to be used as a seasoning in dishes, such as stir-fries, soupy foods, and others. This broth paste can also be used as a substitute for micin, you know. Use 1 teaspoon to make cooking at home even more delicious and tempting.