"Ginny Sher" > wrote in message
...
> I remember a few weeks ago, there was a thread about shrimp tails and
> what to do with them. One poster, I believe it was Chef R W Miller
> suggested boiling the shells to make a stock.
>
> Well, I had some leftover shrimp shells from some Tom Yum Goong soup
> that I made and I decided to prepare some stock out of them. He was
> right about the intensity of the flavor. The smell from the stove was
> incredible. OK... so now what do I do with it? Should this be
> considered a concentrate and then diluted in something else? I'm
> curious and would love to hear some of your recommendations.
>
You're set for either building a sauce or a soup. I use it more or less
immeditately, but I keep bags of shrimp shells frozen for later use. More
often than not, mine become a cream shrimp sauce, but there are lots of ways
you can use.