As I approach 40, I’ve started to think more about what goes in my garbage. ]There are so many ways to repurpose the “undesirable” aspects of ingredients in order to not only reduce waste but also improve flavor. Not to mention that you paid just as much for the “undesirable” aspect of the ingredient as you did for the desirable part. So why not make use of the intense shrimp umami flavor hiding in the shrimp heads and shells by making a simple shrimp stock? Yes, it does take a few extra minutes of prep work, but your taste buds, wallet, and planet will thank you later.