I had this molded appetizer one time, and one time only. I'll never forget it. The hostess used either shrimp, or crab stock, to which she added unflavored gelatine. The stock was slightly sweet, but not too sweet, with a bit of sea-salt flavor. In the gelatine mold swam evenly distributes flakes of crab.
This wonderful treat was served with a buttery cracker, like a Ritz, or Townhouse cracker. There was also a cream-cheese dip nearby. but the gelatine mold/dip was wonderful. That would be a great use for the stock you make from the shrimp peels. Or, like RPCookin said, you have the makings of a great bisque.
Seeeeeya; Goodweed of the North
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