@gronda.com: Find the recipe on Gronda 🙌 This creation by Chef Carlos Maestre turns shrimp heads and shells into an intensely flavored gel instead of letting them go to waste. Browning and flambéing build depth before the shells are simmered, blended, and strained to extract maximum flavor. Agar sets the concentrated stock into a firm gel, then a final blend transforms it into a smooth, pipeable texture ready for precise plating.

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Tuesday 08 September 2026 17:00:00 GMT