USUALLY has MSG in it, which is right out. NEXT time you need an equivalent, buy a plain whitefish/tilapia/cod fillet on sale and throw it in the freezer. Leave until you need "clam juice" or "fish broth" or just plain LUNCH.
Simmer in water with a pinch of white pepper (salt if you don't care whether the fish isn't as flaky as it could be) and a bit of marjoram IF you like it, and use equivalent volume. Since it probably called for 1/4 cup or so, you're going to have more than you need.
For the CURRENT week, make up some fried rice and use the other half of the precooked shrimp. Just take a minute to saute the shrimp in oil with the onions, garlic and shallots (expensive splurge around here, too) if you use them, and use that oil to make the fried rice, to maximize flavor. Cooking the shrimp in a new dish will NOT change texture much if you need to re-freeze the fried rice in lunch-size portions.
Enjoy the lunch, and don't worry about improvising! Btw, if you don't want to use sherry, and you DO drink alcohol, a tablespoon of anything except scotch will work to deglaze the pan and maximize broth flavor. Scotch is out because it's, apparently, a "crime against nature" to use it in cooking according to my husband. Shrug. Do me a favor and don't tell him about the last batch of barbecue sauce I made, will you please? *GRIN*
Clam juice is an abomination, LOL!
Simmer in water with a pinch of white pepper (salt if you don't care whether the fish isn't as flaky as it could be) and a bit of marjoram IF you like it, and use equivalent volume. Since it probably called for 1/4 cup or so, you're going to have more than you need.
For the CURRENT week, make up some fried rice and use the other half of the precooked shrimp. Just take a minute to saute the shrimp in oil with the onions, garlic and shallots (expensive splurge around here, too) if you use them, and use that oil to make the fried rice, to maximize flavor. Cooking the shrimp in a new dish will NOT change texture much if you need to re-freeze the fried rice in lunch-size portions.
Enjoy the lunch, and don't worry about improvising! Btw, if you don't want to use sherry, and you DO drink alcohol, a tablespoon of anything except scotch will work to deglaze the pan and maximize broth flavor. Scotch is out because it's, apparently, a "crime against nature" to use it in cooking according to my husband. Shrug. Do me a favor and don't tell him about the last batch of barbecue sauce I made, will you please? *GRIN*