Flavorful Liquid
Steamed shrimp have been a new year’s tradition for some time now. Whesteaming them I use beer, vinegar, water, and old bay in the liquid. If you leave the shrimp in the hot liquid the residual temp of the liquid overcooks the shrimp. They get tough and rubbery. Don’t ask me how I know.
This Year I did my usual but some like shrimp in white sauce too. Usually over rice. I peel the shrimp and cut into similar pieces so I get an even cook. I take the shells and boil in some beer. This flavorful liquid is added to the sauteed shrimp before thickening. It works well.
After steaming the shrimp I went to pour the liquid off as usual. It seemed such a waste. What can I use this flavorful liquid for? I know. Noodles!
I took a pot of liquid I usually pour down the drain and added some thin egg noodles. Cooked as the instructions said. Strained the noodles. Added a little butter and served in a bowl. They had a choice of rice or noodles. The noodles were a hit. Some even ate them without the white sauce. I will definitely be doing this again.
What other liquids do I throw out that I can utilize this way? Only time will tell.
Happy cooking.
The Gypsy Chef