Soliciting ideas for an excess of shrimp stock
- tbear Dec 16, 2004 10:08 AM
A couple months ago I decided to make some room in the freezer by making stock out of the gargantuan bag of shrimp shells I had been accumulating. Of course that didn't save any room because now I have a gargantuan bag of cubed, frozen shrimp stock. Anybody have some good ideas for *quick* recipes that I can use it in? So far I've used it for a nice shrimp pasta, as an addition to steamed mussels, and an easy bisque. I was going to use up a chunk making risotto, but I'm not sure I'll have the time to sit down and make one before the holidays hit and I really need the freezer room. Thanks!
Bouillabaise. I don't know where you live, but if it's winter and you have access to great, fresh fish, nothing is better to me than a piping hot dish of spicy bouillabaise.
I make a Shrimp and Grits that uses plenty of shrimp stock. I make the grits with the stock, and make a stock reduction for the sauce.
It uses 6 cups worth.
If youre interested, check out my website for the recipe - scroll down the archives (right hand side-bar) and click.
I make shrimp burguers. Mostly with cocktail shrimps becasue of the size and the flavor. Clean your shrimp, put some olive oil in the pan throw a little chopped bacon, put the shrimp with a mixture of mozzarela and swiss cheese, s&p, to the bun with some lettuce and tomato, bon appetite !!!