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yum Sep 3, 2006 07:44 AM

anyone tried making this recipe? just wondering if it's any good!


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    stlSarah RE: yum Sep 3, 2006 12:57 PM

    Traditionally a fish stock (essentially what is being made up to the cream and shrimp part)is cooked 2o min vs the long cooking of Chicken and beef varieties. I understood that some of the flavor etc is imparted as the stock cools, so I would cook this a little shorter and let it cool a bit before straining.

    1. Terrie H. RE: yum Sep 3, 2006 04:02 PM

      I'm wondering how many pounds of shrimp it would take to yield 2 lbs. of shrimp shells...

      2 Replies
      1. re: Terrie H.
        babette feasts RE: Terrie H. Sep 3, 2006 05:22 PM

        Gosh, probably at least 8 or 10. Maybe if you stash your shells in the freezer each time you have shrimp? And all your lobster shells too : )

        1. re: Terrie H.
          stlSarah RE: Terrie H. Sep 3, 2006 10:51 PM

          didn't even notice that! Maybe they sell shelled shrimp and therefore have access.

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