In article >,
"Zeppo" > wrote:

> > Shrimp stock can be a great "secret ingredient" too, and it's not quite
> > as powerful even when reduced.
>
> Hi Om,
> Can you give some suggestions for uses for shrimps stock? I made some on
> Monday with my stash of shells from the freezer and have a few cups left
> over from the recipe I made it for. Looking for something to use up the rest
> and I'm not getting any inspirations.
>
> Jon

Two different things I generally do with it...
Use it as a base for a seafood soup (add clams and other stuff as
desired) but mostly I use it to make rice in place of water.

2 cups shrimp stock to 1 cup rice. Cook the rice then mix a pre-cooked
mix of:

Onion
Shrimp
Ginger root
Garlic
Scrambled egg
Salt free canned or fresh frozen peas
Grated/shredded carrot
Sesame Oil
Thinly sliced Bok Choy
Chopped celery
White pepper to taste

I would never add oyster or soy sauce to this.
Does not need it with the shrimp flavor.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.