Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 3, 2006 07:44 AM


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

  1. Click to Upload a photo (10 MB limit)
  1. 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. I'm wondering how many pounds of shrimp it would take to yield 2 lbs. of shrimp shells...

      2 Replies
      1. re: Terrie H.

        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.

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