After cooking the shrimp, the poaching liquid makes a delicious, light broth for a small batch of soup. For me, this is often just the ticket the day after a party. Or you can freeze it for up to a year. Think about adding some ramen or rice noodles, plenty of veggies, and maybe a couple of tablespoons of miso paste. Or use it as the base for shrimp bisque. Or use it in risotto.