Prawn stock / broth

Making use of the rest of the prawn:

  1. Shell the prawns
  2. Preheat oven to 200C
  3. Toss prawn shells with shallots, garlic, leek, tomatoes and olive oil to just coat.
  4. Roast in a tray for 20 mins, shells should be bright red and vegetables should be roasted
  5. Put everything in a pot with water, wine, bay leaves basil and parsley stalks.
  6. Bring to a boil, simmer for 40 mins, the strain out the stock

Original recipe was for risotto, but this stock could be used in a range of recipes.

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