OK, so we picked up some nice prawns last night for dinner (still alive!). I cooked them in white wine with ginger and lemon. I tossed the heads BACK in the pot and let it simmer while we killed a few more bottles of wine.
After dinner, I strained out the liquid into a glass jar (large pickle jar) that is in the fridge.
SO - what can I make with this white wine shrimp goodness? Thoughts from the culinary kings and queens of doperland?
Gumbo?
Bisque. Gumbo. Anything “fishy” that calls for chicken stock.
I am thinking also about making shrimp etoufee as well.
Risotto, or a nice seafood asian fried rice dish?
A base for a seafood stew/clam and shrimp chowder?
Oooh - bisque. I didn’t think of that one.
Do like a fennel bisque. With a white-wine shrimp base it will be awesome.
Fennel and leeks would be good. Use it today, fish stocks go really quickly
–or freeze it today.
I am putting in another vote for a risotto … maybe with baby green peas and asparagus tips tossed in last minute to keep them slightly crunchy and ‘green’ tasting. Try using an asiago instead of parmagian also.
Seafood gumbo or jambalaya.
I envy you.