Everytime I make a low boil, I save & freeze the brine/stock. In doing so, there's an enhanced richness & depth of flavor.
Yesterday, I made a deconstructed version & called it soup.
I heated the stock and added more cajun seafood boil seasoning, 1 quartered large white onion, 7 quartered red potatoes and cooked those for 30 min (medium-LOW) heat).
Then I added the thawed shrimp.
In a separate fry pan, I cooked corn -off- the cob with 1 tbsp of butter and a dash of sea salt and pepper.
Ladle the desired amount and enjoy with a fresh chewy buttered baguette!
Stay Warm!
Xo j
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Remember to save your stock...😋