Comments on: Shrimp Stock { I Made It. Now, What Do I Do With It?

By: MsK

MsK — Sat, 05 Feb 2022 19:18:07 +0000

Perfect addition to gumbo, jambalaya or any seafood recipe which requires broth instead of water.

By: The Mountain Kitchen

The Mountain Kitchen — Wed, 12 Aug 2020 14:17:05 +0000

In reply to Wj. Hi WJ! We concur!! Great suggestions here and you're right, we will pass on the ice cream!

By: Wj

Wj — Tue, 11 Aug 2020 18:49:36 +0000

Easy answer.: Seafood or regular Gumbo, Shrimp Creol., Seafood Lo Mein (quick & easy), Seafood Fried Rice.( steam rice day in advance with stock instead of water and refrigerate overnight), Shrimp & Grits, any seafood bisque. Cioppino, steamed mussels, just not ice cream. :),

By: The Mountain Kitchen

The Mountain Kitchen — Mon, 13 Jan 2020 18:22:39 +0000

In reply to Faith. Hi Faith! So glad you liked the idea of the risotto. Hope you make something delicious!

By: Faith

Faith — Mon, 13 Jan 2020 15:20:31 +0000

The only thing I can think of is to use it for a seafood gumbo or as a nice flavor addition to an etouffee. I like the shrimp risotto idea too. I’d never thought of that!

I, likewise, have some shrimp stock in my freezer that needs a purpose. Thanks for posting this!

By: The Mountain Kitchen

The Mountain Kitchen — Mon, 25 Feb 2019 22:56:11 +0000

In reply to Greg R. Hi Greg! Cioppino sounds amazing! Thanks for taking the time to comment. I wish I had a bowl full right now!

By: Greg R

Greg R — Wed, 20 Feb 2019 00:13:22 +0000

Cioppino is the first thing that comes to mind. It’s a wonderful seafood stew with a tomato and shrimp stock base. Really satisfying on a cold day with some crusty bread that’s been brushed with olive oil or butter and then toasted in a pan.

By: Debbie Spivey

Debbie Spivey — Fri, 14 Mar 2014 12:39:34 +0000

In reply to Christina P. Hummmm..... or should I say yummm! I happen to have some risotto in my pantry closet. Thanks for your suggestion!

By: Christina P

Christina P — Fri, 14 Mar 2014 12:34:59 +0000

A seafood risotto! The stock would be perfect for the risotto liquid. Top with chunks of lobster, shrimp, scallops etc. Then top all that off with a nice infused olive oil drizzle 🙂

By: Debbie Spivey

Debbie Spivey — Fri, 14 Mar 2014 11:37:18 +0000

In reply to Shannon. Now you've got me thinking! That trip to Cancun sounds wonderful, because we have more snow predicted for Sunday night into Monday... ready for spring now.

By: Shannon

Shannon — Fri, 14 Mar 2014 11:32:30 +0000

I have no idea what it was called, but when we were in Cancun a few years ago, they had this really wonderful seafood soup. It had shrimp (head on), scallops, and some veggies, it was so good.I bet your shrimp stock would make for a wonderful soup or stew, even gumbo or jambalaya, now my taste buds are tingling….