This recipe comes from Gourmet magazine. I really do miss this magazine. Though I subscribe to Food & Wine, Bon Appetit and Cooking Light, Gourmet remains my all-time favorite. I’m currently reminiscing the old Gourmet by reading Ruth Reichl’s Garlic and Sapphires. With such a legacy of personalities like Ruth and Sara Moulton, it will be a long time before Gourmet dies!
|Level of Difficulty||Easy|
|Recipe Rating||Worth It|
|Comments||Enhance the flavor of the dish by using some chicken stock as well as the shrimp shell stock.
I used 2 cups chicken stock and 5 cups water to make the shrimp stock.
Also, I added some Shiitake mushrooms to the dish. Definitely added a bit more body to the meal.