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Started By
Message
Pop’s Golden Gems dried shrimp powder.
Posted on 6/4/25 at 8:25 am
Posted on 6/4/25 at 8:25 am
Maybe a strange question. Looking to possibly use this to add some shrimp flavor to a dish that won’t have whole shrimp in it. Any one use it in recipes? How much do you use. Seems pretty potent.
3
Posted on 6/4/25 at 8:28 am to Lambdatiger1989
Could just use Better than Bouillon lobster base. Available at all major grocery stores. Have used it before to add a seafood flavor profile and like it.
Posted on 6/4/25 at 8:30 am to tiger rag 93
Looking for a shrimp specific flavor. I have used that before and it is decent.
Posted on 6/4/25 at 8:58 am to Lambdatiger1989
just use dried shrimp
Posted on 6/4/25 at 9:44 am to tiger rag 93
quote:
Better than Bouillon lobster base. Available at all major grocery stores.
Not true. It's nowhere to be found where I live, unless I go to whole foods.
Posted on 6/4/25 at 9:51 am to cgrand
Trying to not have the shrimp
Seen, but still taste good.
Seen, but still taste good.
Posted on 6/4/25 at 10:41 am to Lambdatiger1989
quote:
Trying to not have the shrimp
Seen, but still taste good.
Boil the dried shrimp in water and strain the "broth" and feed the shrimp to the neighbors cat and pour the broth in the dish you are making.
Posted on 6/4/25 at 1:31 pm to Lambdatiger1989
quote:
Trying to not have the shrimp
Seen, but still taste good.
What are you making? That might be helpful.
Posted on 6/4/25 at 1:49 pm to Lambdatiger1989
I used a bit yesterday in the sauce for my shrimp alfredo. I’m a fan of it.
Posted on 6/4/25 at 1:51 pm to Gris Gris
It's nothing exciting, just etoufee, but some in the group that will be eating it don't like the texture of shrimp. I figured the powdered shrimp would add the flavor without the texture issue, but wanted to figure the correct amount to use.
Posted on 6/4/25 at 3:24 pm to Lambdatiger1989
So what meat are you using?
Posted on 6/4/25 at 4:07 pm to Lambdatiger1989
quote:
It's nothing exciting, just etoufee, but some in the group that will be eating it don't like the texture of shrimp. I figured the powdered shrimp would add the flavor without the texture issue, but wanted to figure the correct amount to use.
Are those folks just going to get the etouffee sauce over rice with no shrimp?
Maybe you should just make it normally and give extra shrimp to those who like shrimp and just the sauce to those who don't.
Posted on 6/4/25 at 4:11 pm to deeprig9
That is what the shrimp powder is for. That is the basis of my question. How concentrated is this stuff to impart the flavor that whole shrimp would. Does 1 tablespoon equal the flavor of a pound of shrimp, etc? I'm asking for folks that may have used this specific product because it is readily available to me.
Posted on 6/4/25 at 4:21 pm to Lambdatiger1989
quote:
It's nothing exciting, just etoufee, but some in the group that will be eating it don't like the texture of shrimp. I figured the powdered shrimp would add the flavor without the texture issue, but wanted to figure the correct amount to use.
Couldn't you just cook the etouffee and just have those people take out the shrimp they don't want?
Posted on 6/4/25 at 4:26 pm to Lambdatiger1989
So you are making a shrimp-flavored meatless trinity gravy?
Posted on 6/4/25 at 4:32 pm to deeprig9
Yes..... 
My question to y'all is have you used Pop's Golden Gem dried shrimp and if so how much did you use in whatever you used it to make. I am very capable of creating a very delicious shrimp ettouffe the regular way. I am asking specifically about using this shrimp powder and it's potency. Not potential alternatives to using it.
My question to y'all is have you used Pop's Golden Gem dried shrimp and if so how much did you use in whatever you used it to make. I am very capable of creating a very delicious shrimp ettouffe the regular way. I am asking specifically about using this shrimp powder and it's potency. Not potential alternatives to using it.
This post was edited on 6/4/25 at 4:39 pm
Posted on 6/4/25 at 4:40 pm to Lambdatiger1989
I've only used it in shrimp stock but I don't recall it being overpowering. If anything I could have added another package to my 10 quart stock and I also used shrimp shells.
This post was edited on 6/4/25 at 8:20 pm
Posted on 6/4/25 at 4:41 pm to Zappas Stache
Thank you! This is the info that I'm trying to find out. It just has a very concentrated smell.
Posted on 6/4/25 at 5:01 pm to Lambdatiger1989
I've never used it, but I'm very interested in how this works out and how much you use.
Posted on 6/4/25 at 6:38 pm to Lambdatiger1989
I would rather find something else to cook than make a meatless etouffee
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