I typically cook one big meal on Sunday and bring it to lunch every day for a week, maybe changing around some veggie sides.
I haven't done any seafood in a while and have a bunch of shrimp stock in my freezer that would be good to use. Does anybody have any suggestions for something that would last at least until Wednesday, maybe even Friday? The best I've been able to come up with before is shrimp etouffee, keeping the shrimp separate from the sauce while reheating it and then adding them in when it's warm. Unusual suggestions are welcome, although I don't have a deep fryer. Thanks in advance.