Basic prawn stock

Basic prawn stock

By
From
At Home with Ben
Photographer
Mark Roper

I like to accumulate shells from maybe two prawn dinners and keep them frozen until required.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 onion, diced
1 carrot, diced
1 stick celery, diced
2 tomatoes
2 garlic cloves
1 flat-leaf or curly parsley stalk
1 red chilli
leftover prawn shells and heads from about 20 prawns

Method

  1. Heat the oil in a large saucepan over medium heat and sweat the vegetables for 15 minutes, or until soft and the tomato has broken down into a pulp. Add the prawn shells and sweat for 5 minutes, until they turn orange. Cover with cold water and bring to the boil. Simmer for 30 minutes, then strain through a colander or sieve, reserving the stock. Allow to cool.
  2. Store the stock in the fridge if you’re going to be using it in the next couple of days, or freeze until required.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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