SO has a brilliant idea to make shrimp gumbo for work next week. We don't have much experience either making or storing soup, especially with shrimp so I thought someone here could help. Most of the advice online is to make the soup ahead of time and set the shrimp aside but this assumes that you'd be able to access a stove and have the ability to throw the shrimp in on the day you plan to it. Unfortunately, at work there is only a microwave and I don't think these 16-20 count size shrimp will cook well with just the heat of mixing in after the soup is warmed. Would it be OK to just add the shrimp and make the soup as usual, cool on the counter and just pop it in the fridge and reheat slowly the day of? Does it need to cool completely before I store it? Thanks for any and all advice.