Continuing with the basics, here. Making shrimp stock is pretty much like getting stock for free! I mean, seriously, what ELSE were you going to do with those shells? This is the best part of stock making… taking things that would otherwise be thrown out and making them into an ingredient to use in another recipe. Like upcycling with food. Plus, because of the shells, shrimp stock is full of glucosamine (which is good for your joints). Nutritious, cheap, and tasty!