I hate to toss out anything in the kitchen and even vegetable peelings end up making vegetable broth. So I saved the liquid I used when boiling up a couple pounds of shrimp and put it in the freezer. Later on, I wanted shrimp again, so I brought out the frozen liquid and used it again to cook the shrimp. Rinse and repeat a third time and now the original 3 cups of water and 1 cup of dry white wine was a little concentrated, a bit over two cups.
I used 1 1/2 cups of long grain white rice and the shrimp broth to make the BEST stand alone rice I have ever eaten!
This would work well with a Cajun meal or Asian anything.
