Chef Brian Bornemann at Crudo e Nudo creates flavorful dishes with an aromatic shrimp stock, which can be easily made at home from shrimp shells.
The shrimp stock at Crudo e Nudo enhances the flavors of dishes like tuna tartare toast and is a key ingredient in their diavolo sauce.
Bornemann suggests using shrimp stock for seafood risotto, allowing the rice to absorb the flavors, and for soups such as cioppino and bouillabaisse.
In addition to sauces and soups, the stock can be used as poaching liquid for shrimp, adding depth to dishes like shrimp cocktails.
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