There are certainly people who know a lot more about shrimp than I do, but over the years of living where shrimp don't I've tried to figure out ways to make the frozen taste as much like fresh as possible.
Buying shrimp:
Because we don’t live at the ocean, I usually buy frozen easy peel raw shrimp, thaw them according to package instructions and peel them, saving the shells. It may be foolish, but I just don’t like to buy the previously frozen ones in the fish case, and it’s not as easy to find the fresh ones except in a specialty market.
After peeling, sprinkle the shrimp heavily with kosher or other salt and let sit for about 10 minutes so they will taste more like fresh. Rinse the shrimp and proceed with recipe.
Making shrimp stock:
2 T. oil
Shells from 1 pound of shrimp
½ T. seafood seasoning
6 or more black peppercorns
2 garlic cloves, minced
¼ cup onion, chopped
½ cup white wine
1 quart water.
Heat oil in sauce pan. Add shells, seafood seasoning, garlic and onion. Cook, stirring until the shells turn pink. It happens quickly so don't walk away. Add wine and allow to boil gently until the sauce reduces and becomes syrupy. Add the water and simmer for 30 minutes or so.
Strain the stock and use or freeze for another meal.
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