Sounds yummy! I have a few questions though ....

(1) How do you get shrimp stock just by peeling off the shells? I've never had any stock from peeling off the shells; all I get is shrimp and shells ? ? ? ? Please describe the process so I can get stock.

(2) What is truffle oil and where do you buy it? What does it taste like? What does it do for this recipe?

(3) Could this be poured over faux rice (grated cauliflower sauteed in heavy cream to resemble rice)?