Cook's Delight® Shrimp Soup Base, Instant Shrimp Stock, Bouillon, Shrimp Broth, Gluten Free, Zero Trans Fat, Seafood Flavor, Makes 5-1/2 Gallons Shrimp Soup Stock
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Thank you for taking the time to learn more about Cook's Delight soup bases. I'm sorry, but we don't sell lobster base for home use on the internet right now.
I'm not sure, but I use it in a jambalaya sauce recipe and only use 1/4 cup at a time, yielding 8 quarts when combined with other ingredients. As a result, I keep the container frozen until I require another 1/4 cup. To be safe, I'd say freeze it or refrigerate it if you're going to use it in a few weeks.
Thank you for taking the time to learn more about Cook's Delight shrimp soup base. The product listing includes an ingredient list as well as nutritional information. The following are the ingredients: Ingredients: Ingredients: Ingredients: Ingredients: Ingredients: Ingredients: Ingredients: Ingredients: Ingredients: Ingredients br>Cooked Shrimp, Salt, Natural Flavoring, Butter (Pasteurized Cream (Milk), Salt), Dried Whey (Milk), Hydrolyzed Soy Protein, Modified Food Starch, Autolyzed Yeast Extract, Onion Powder, Dextrose, Maltodextrin, Tomato Powder, Garlic Powder, Onion Powder, Dextrose, Maltodextrin, Tomato Powder, Garlic Powder, On
On the top, there are some numbers: SF228 (also referred to as SF-2) 228- A) and 191710C, respectively. I don't see any expiration dates on any of my powdered or solid bases, so I assume they'll be fine if I keep them refrigerated and use them within two years. Because I make so many soups, I usually go through them in a year. They are consistently excellent.
Selected User Reviews For Cook's Delight® Shrimp Soup Base, Instant Shrimp Stock, Bouillon, Shrimp Broth, Gluten Free, Zero Trans Fat, Seafood Flavor, Makes 5-1/2 Gallons Shrimp Soup Stock
When living in the northern mountains, there is no good place to find or make the same kind of shellfish stock made with fresh shellfish that you get from seafood counters, so I tried to make a shellfish broth from my favorite seafood enchilada dish for 3 decades. I'm so glad I did because it tastes even better and is a LOT easier to use because it's a wet paste soup base rather than a pre-made soup base. a compressed cube that is as hard as a rock It's also a cinch to make the exact amount of shrimp stock I'll need for whatever amount of sauce I'm making. , and as strong as I want it to be, and it's also very easy to adjust my sauce at the end by adding another 1/2 cup of Shrimp broth "on the fly. " I was worried that I wouldn't use it up before the large jar went bad, but that hasn't been an issue at all because it's so simple to use and tastes so good that I seem to go through a jar every three weeks.
I wish it came without salt because I had creole seasoning that already had salt in it, so I couldn't use it. Thankfully, I had the other ingredients on hand because I cooked a shrimp, chicken, and sausage gumbo as well as an all-seafood gumbo for two college daughters who don't eat chicken for our Christmas dinner. I had to keep adding low sodium broth and water to dilute the salt because this was my first authentic attempt at making gumbo, and I was afraid it would lose the shrimp broth flavor for which I purchased this product in the first place; it arrived on Christmas Eve. Thankfully, both gumbos were exactly what I had been craving since my aunt passed away several years ago. These people in Michigan are selling gumbo that tastes like box Zatarans, and because I had the real thing, I was unsatisfied and frustrated with my meal, which I wanted to throw back in their faces most of the time. So I went online to find an authentic recipe, but I wanted to make sure the broth had a great taste, so I looked for a seafood broth and found this product. This gumbo was a gift to myself; I swear I've been graving for over 7 years.
This product is the Cat's Meow if you're making Seafood Gumbo! I used six quarts of Swanson Seafood Stock and five tablespoons of Cook's Delight Shrimp Base to make 10 quarts of seafood gumbo over the weekend. This product made my gumbo so rich and smooth that any New Orleans restaurant would have a hard time topping it. And yes, I'm from Louisiana and know what a great gumbo should taste like; if you want a rich and creamy gumbo, use this in a seafood gumbo with shrimp. Never use plain water to make GUMBO!.
Per teaspoon, there are hundreds of milligrams of sodium! Most recipes call for several tbsps of this product. Suicide is the next best thing to arsenic.
When it comes to quantities, be cautious. It tastes like brine; I used a teaspoon in 4 servings of rice and it was completely inedible. I'll give it another shot with less product this time.
FIRST AND FOREMOST, I SHOULD HAVE JARRED IT AND THROWN IT AWAY WITHOUT OPENING IT. I WAS LOOKING FOR A NICE AND CLEAR BROTH WITH PLENTY OF FLAVOR, AND I FOUND IT SIMPLE TO MAKE MY OWN. I SIMPLY COOKED THE SHRIMP SHELLS WITH A LITTLE OF THIS AND SURELY SALT. I THROWN THE RECIPE AWAY BY MISTAKE. BUT IF I COULD ONLY BUY THE SHELLS, I WOULD TRY TO DUPLICATE THEM INSTEAD OF TRYING THIS GOD-THING. You are unable to return for a refund due to AWFUL CONCOCTION. Premade wonton shrimp is the closest thing I've come across. But I can't seem to locate it any longer.
Flavor is excellent. I've used it in Seafood Piquant, Gumbo, and a New Orleans-style BBQ shrimp recipe so far. Make a Roux, then add hot stock made from this base, and you've got yourself a winner.
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I've found that adding it to water to boil shrimp shells for stock is the best use I've found. However, as a stand-alone flavoring, it's not so good.
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