I forgot to mention ..... after I did that 5 lbs of shrimp New Year's Eve crustacean orgy ....

[Stinky The Clown]

...... I made a stock from all the shells.

I now have about 3 qts of very highly flavored, essentially unseasoned (no salt or spices), shrimp stock. It is on the freezer in two equal batches.

Bisque?

Newburg?

Pasta?

Ravioli filling?

Wuddaya think?

[hippywife]

1. Yes.

:P

[grasswire]

2. off the wall idea

How about making some ravioli with shrimp and cheese filling or even an asian shrimp-ginger-scallion-water chestnut filling and then cooking them in shrimp broth? You could use that new slow-cooked pasta technique.

[Warpy]

3. Whenever I fry shrimp

I strain and reserve the oil and use it down the line for deep frying tofu.

Yes, even the oil is shrimp flavored.

[elleng]

4. Bisque

Call me; I can be there w/in an hour!!!!

[flamin lib]

5. Risotto is good. Shrimp jambaya. Use it in gumbo. Next time save some

of the shells to make compound butter. Melt the butter, saute the shells and add a pinch of salt. Goes great with any seafood dish instead of garlic bread.