Knorr - Shrimp Bouillon Cubes. Are these any good?

I've never used them. First ingredient is salt, so it could be pretty salty. Has shrimp powder in it.

Ingredients: Iodized Salt, Monosodium Glutamate, Beef Fat, Shrimp Powder, Partially Hydrogenated Cottonseed and Soybean Oils, Hydrolyzed Corn Protein, Corn Starch, Chile Powders (Guajillo, Arbol), Water, Natural Flavors, Sugar, Citric Acid, Tomato Powder, Colors Added (Red 40), Disodium Inosinate, Whey, Sodium Caseinate (Milk).


If you're considering it, I'd melt one in hot water and taste it first. Can you get dried shrimp or ground shrimp? That might be better.

Nope, I'd skip it. If you want a shrimpy flavor, then you can buy powdered dried shrimp (or buy whole dried shrimp and pulverize them yourself). But you certainly don't need stock of any kind for etouffee. Use more aromatics (onion, celery, bell pepper), brown them especially well, and allow the crawfish to simmer for a bit longer than usual. They'll happily give up their flavor, if you give 'em time.

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powdered dried shrimp

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I'm in Austin. What is the best type of place to get this?

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But you certainly don't need stock of any kind for etouffee.

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Oh I know, but I usually use crawfish stock that I make from the heads leftover from crawfish boils. It turns out fantastic.

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Oh I know, but I usually use crawfish stock that I make from the heads leftover from crawfish boils. It turns out fantastic.

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Your not going to get anything remotely close to that with the Knorr stuff.

The tails have juices in them. Use that and do what hungryone suggests. How much stock do you use for the dish?

ETA: If you're in Austin, check Central Market or an Asian or international market for dried shrimp.

When you go to the store buy a small pack of dry shrimp, normally they are near the register. Stick them in the food processor and pulverize them into a powder, add it to some water, boil it for 10-15 minutes and you have shrimp stock.

ETA Sorry just read the thread. Lobster base is a good suggestion so my advice is probably going to irrelevant.

I have thode in my pantry.

They're made from dried shrimp, and give off the SAME flavor. I wouldn't put that in my etoufee.

Look for Madame Gougousse (spchk) brand boullion cubes. It's a Haitian brand so you'll have to find an international market. Mexi-Marts often carry them.

Madam Gougousse makes shrimp (tastes the same), chicken, goat, and fish.

But the one I use is CRAB flavor. It's a more subtle flavor than the shrimp ones, and works well when using it to create a substitute seafood stock. I've used it in gumbo and etoufee when in a pinch since moving to Atlanta.