Lay shrimp heads, shells, legs and tails in a single layer, and bake at 300 F (150 C) for 30-40 minutes.
Remove eyes, and grind.
Keep in an airtight container.
- When made with the heads, shells, legs and tails of unsalted white shrimp as above, the sodium content is approx. 150 mg per tablespoon (6 g). For a quick comparison, one tablespoon (5 g) of sakura ebi contains 240 mg of sodium.
- How to use the flakes? Add to tamagoyaki omelet, iri tamago scrambled eggs, okonomiyaki or chijimi savory pancakes, takoyaki octopus balls, ganmodoki tofu patties, surimi ground fish for satsumaage deep-fried fishcake or fish balls for soups and nabe hot pot, steamed/fried rice dishes, any stir fry and simmered dish; steep and strain to make an instant stock for soups and dressings; mix with salt to make ebi-shio shrimp salt (served with grilled/deep-fried dishes), and on and on and on... .
- Frozen or thawed head-on shrimp are widely available at Asian grocery stores in the US. Live spot shrimp are available at some grocery stores in late spring to early summer in the Pacific Northwest.