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.
I added soy sauce and lemons, then used it to poach a sea bass. It was wonderful.
