By the way, the risotto turned out quite well:
Lousy picture, but with a good dose of lemon juice and garden fresh basil, both chopped and stirred in as well as a garnish quite tasty.
Smothered burritos tonight.
Wow, @redchef300 that looks quite nice. A third of the way through the month, and I'll add this to the list of tasty treats like @Pete and the crabcakes benedict and @ordo's scotch egg wellington. Great stuff folks, keep it coming!
My version is pretty easy. I take the heads and shells and put them in a pot, cover generously with cold water. Add a bay leaf, some black peppercorns and a bit of Old Bay type seasoning, which may or may not be readily available in your area. Bring it to just about a boil, then simmer/steep for about 20 - 30 minutes.
Strain it and use. I made more than I needed tonight, I might have to do something like this with the...
I'm no stranger to sucking heads. My usual method is to melt some butter in a pan, put in a good amount of red pepper flakes and then remove from heat, let steep 15 - 20 minutes. Get the butter bubbling again, toss in the shrimp and minced garlic, when shrimp are just about done add a splash of dry vermouth. mjb.
If you do burgers from store bought ground meat, they should be cooked to death. If you grind your own from solid slabs of chuck or round or sirloin or whatever that you've picked out as fresh, then you can actually have a nice, juicy burger.
One of these days I want to grind tri tip into a burger, but I like it too much as is to do so.