After having made shrimp and grits a couple of months ago for guests, I still have about 5 quarts of very intense shrimp stock in my freezer.
I want to do something with it this weekend. I was thinking something like an Asian-style soup with greens, tofu and shrimp. Or, I could do something spicy and non-Asian, and final product does not necessarily need to include shrimp.
Any ideas? I'm pretty open, the only rule that I don't want any leftover stock at the end of cooking. I should also probably point out that I'm in Los Angeles, so don't necessarily have access to great shellfish.
Thanks for helping me brainstorm.
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