Crudo e Nudo chef Brian Bornemann makes an aromatic shrimp stock to bolster the seafood flavor of pasta sauces, soups and more. But home cooks can also make this flavorful, shrimpy stock; simply ...
The secret to deeply flavored seafood stock starts before the pot even hits the stove. We're talking about roasting your shells. Whether you have shrimp shells, lobster shells, or crab bodies, a short ...
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