Give Tuna Noodle Casserole A Punch Of Flavor With One Shrimp Swap - Tasting Table

Tuna noodle casserole is a common comfort-food dinner that can be made quickly with canned soup or more fully from scratch. A flavor upgrade for from-scratch versions is to use shrimp stock in the liquid base. Shrimp stock replaces part of the milk or chicken broth while keeping the creamy sauce made from a butter-and-flour roux. The result is a more intentionally seafood-forward flavor with added depth and a touch of sweetness. Shrimp stock can be made at home by simmering shrimp shells with aromatics in a stock pot and freezing it for later. It can also be purchased from a fishmonger, or substituted with dried bouillon cubes or other seafood stock made from fish bones and shellfish shells.

""Adding shrimp stock to a tuna casserole takes it up a notch! It will taste more intentionally seafood-forward, and add depth and a touch of sweetness," Bench explains. "To add shrimp stock, or any broth to a tuna noodle casserole I'd use it to replace half of the milk or chicken broth I'm already using. Typically you'll make a creamy sauce base starting with a butter and flour roux, so incorporating flavorful shrimp broth in place of some of the other liquid will keep it creamy but seafood-forward.""

"Instead of throwing away your shrimp shells after making a spicy shrimp scampi, save them to make shrimp stock and throw it in the freezer to have on hand for your next batch of tuna noodle casserole. It's as easy as throwing aromatics and shrimp shells into a stock pot and letting them simmer."

"Alternatively, you typically can purchase shrimp stock from your local fishmonger. Or, in a pinch, you can purchase dried bouillon cubes and make it that way. Have another kind of seafood stock on hand? You could always use that instead. Most seafood stock is made with a combination of fish bones and shellfish shells, and would still give additional seafood flavor to your tuna noodle casserole."

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