Katra wrote:
> In article >,
> Richard Periut > wrote:
>
>
>>Katra wrote:
>>
>>>In article >,
>>> Richard Periut > wrote:
>>>
>>>
>>>
>>>>John D. Misrahi wrote:
>>>>
>>>>
>>>>>Hi all,
>>>>>i have some bags of mixed , frozen seafood. I think it contains shrimp,
>>>>>squid, mussells, and I can't remember what else. Can anyone give me some
>>>>>suggestions for a good main dish to make using this stuff?
>>>>>
>>>>>I have made some stir frys and things, but I am looking for something
>>>>>different.
>>>>>
>>>>>Spicy is good,
>>>>>
>>>>>thanks,
>>>>>
>>>>>John
>>>>>
>>>>>
>>>>
>>>>I buy those at the local Korean supermarket. I usually make them with
>>>>rice, adding some shrimp stock (you make it with the shells,) if you
>>>>don't have shrimp stock, clam broth/juice is good, s&p, some ole' bay,
>>>>couple of shots of habanero Tabasco, saffron and broiled (charred) red
>>>>peppers as decoration and for consumption.
>>>>
>>>>Rich
>>>
>>>
>>>Knorr makes a decent shrimp bullion cube.
>>>I've used it to cook rice for seafood.
>>>
>>>I never, ever cook rice it water; only in stock or bullion broth.
>>>
>>>K.
>>>
>>
>>Bullion is salt, yellow coloring, processed fat, et cetera. In essence,
>>it's junk. Stick with real broth/stock or wine.
>>
>>Rich
>
>
> That's fine if you have time to make it...

You can make it ahead, and freeze it into ice cube trays and dump them
in a bag and suck out all the air.

>
> Personally, I don't like the way making any seafood stock stinks up the
> house. Ick!

Don't have an extractor?

>
> The bullion works fine for me.
>
> It's not like I eat rice very often. :-)
>
> K.
>

Not that I want to be a snob, but face it, you are buying salt, fat,
colorings.

But if you enjoy that; hey, go for it : )

Rich

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Dum spiro, spero. (Cicero) As long as I breathe, I hope.