We leave for Hawaii on Sunday and I can't think of a time when I was more in need of a vacation. A long and unsatisfying winter (virtually no snow) has left me eager for outdoor adventure. The Big Island is full of volcanoes, caves, black sand beaches and pristine rain forest and I want to see it all! Millions of things to get done before I go, so today's post will be a short one. I've been wanting to tell you about this great way to use up shrimp shells. I always buy whole shrimp, wild-caught and not previously frozen if possible, and I save the shells in a bag in the freezer. Sometimes I use them to make a quick stock for seafood stews and sauces, but the other day I had so many that I was able to make an incredibly rich and flavorful soup from just the shells plus some vegetables and aromatics. My riff on stone soup.
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