Heat 1/4 cup of shrimp broth in a large nonstick skillet over medium heat.

Whisk in the remaining shrimp broth.

A Frenchman might blanch at the thought of an Asian seafood cassoulet with smoked shrimp broth and stir-fried vegetables, but it works.

I had a filling lunchtime soup of Won Ton Mein, with noodles and vegetables in a shrimp broth, for $6.50.

The shrimp broth, full of cilantro and garlic, is richly flavorful with a generous portion of shrimp.

Add pumpkin cubes, shrimp broth and chicken broth and cook 20 minutes.

Reserve the shells for shrimp broth.

Poach the ravioli, five or six at a time, in simmering shrimp broth for about one minute or until they rise to the surface.

Add the shrimp broth to the skillet, scrape well and simmer for two minutes.

Strain the hot shrimp broth into the softened gelatin.