Share your post with your fan club!
I've seen some recipes call for a pinch of chicken powder/bouillon in the shrimp filling. Haven't tried that. Anyone? Does it add a nice complementary depth? Or just saltiness, out of place? Worth it?
Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Already have an account? Log In.
Updated 2 months ago | 15
Updated 2 years ago | 3
Updated 6 months ago | 73
Updated 9 days ago | 6
Updated 8 months ago | 32