Stinky The Clown
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Mon Jan-04-10 09:16 PM
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I forgot to mention ..... after I did that 5 lbs of shrimp New Year's Eve crustacean orgy .... |
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...... I made a stock from all the shells.
I now have about 3 qts of very highly flavored, essentially unseasoned (no salt or spices), shrimp stock. It is on the freezer in two equal batches.
Bisque?
Newburg?
Pasta?
Ravioli filling?
Wuddaya think?
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hippywife
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Mon Jan-04-10 09:17 PM
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grasswire
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Mon Jan-04-10 10:48 PM
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How about making some ravioli with shrimp and cheese filling or even an asian shrimp-ginger-scallion-water chestnut filling and then cooking them in shrimp broth? You could use that new slow-cooked pasta technique.
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Warpy
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Tue Jan-05-10 01:46 PM
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I strain and reserve the oil and use it down the line for deep frying tofu.
Yes, even the oil is shrimp flavored.
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elleng
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Tue Jan-05-10 03:53 PM
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Call me; I can be there w/in an hour!!!!
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flamin lib
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Wed Jan-06-10 05:34 PM
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5. Risotto is good. Shrimp jambaya. Use it in gumbo. Next time save some |
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of the shells to make compound butter. Melt the butter, saute the shells and add a pinch of salt. Goes great with any seafood dish instead of garlic bread.
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DU
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Fri May 03rd 2024, 09:11 PM
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