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Old 04-25-2018, 09:33 AM   #51
Cazador
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I'm trying Blake's recipe for Administrative Day today, I'm cooking for 7 ladies in my office. I've got boxed Swanson's seafood stock and shrimp powder for the stock. I've never made stock with powdered shrimp... any advice on ratio?
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Old 04-25-2018, 10:12 AM   #52
Kmart49
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Old 04-25-2018, 06:10 PM   #53
Cazador
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I made this at my office today for the ladies... it was a big hit! I made 1 and 1/2 batch and it was plenty for 7 of us with Cesar salad and garlic bread. I used 2 quarts of box stock and a cup made with shrimp dust. It was actually a little thinner than I would have liked but over rice it worked out well. I'm glad I didn't go all in with three quarts. I used 1 pound of crawfish tails and two pounds of shrimp.

Has anyone tried making this up to putting the veggies and seafood in at the end and freezing it like a base? I'm thinking if it freezes and reheats well I could pull out what I need, bring it up to heat and throw in the green onion, parsley, and seafood and call it done in no time.
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