Poppy Tooker, author of the Crescent City Farmers Market Cookbook, says that shrimp stock adds extra flavor to shrimp étouffée or gumbo without adding any cost or time. Just save all the “garbage” from prepping for the dish, like celery ends and tops, onion peels, and shrimp shells, then boil it all together for 10 minutes and strain. You’ll have the flavor of the sea minus the fishy smell and taste.