Most people throw away shrimp, crab, and lobster shells, but I use them to make a flavorful stock. I freeze the shells until I'm ready to whip up a batch, which I make by sauteing them in onions and white wine and simmering them in water. I use the strained stock to enrich risottos, sauces, and fish stews. You can also use shrimp shells to make a fantastic ** seafood bisque**. —Erin Steele, San Pedro, California