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re: Just made some shrimp stock...what should I do w/ it?
Posted on 3/12/13 at 9:20 am to The Cow Goes Moo Moo
Posted on 3/12/13 at 9:20 am to The Cow Goes Moo Moo
A good creamy french style shrimp bisque; also good in shrimp creole, or to make simple pan sauces. Nice to use it as part of the liquid when cooking rice, too. If you don't have ice trays, freeze in small tupperware. Small amounts are convenient.
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