Prawn Shell Stock
This quick and easy prawn shell stock recipe will help you minimise food waste and add flavour to other dishes.
Shop Ingredients
Makes 0 servings3 tbsp olive oil
500g prawn shells and heads
1 onion, halved
2-3 celery tops
1.5 litres of water
Directions
- In a pot over medium high heat add the olive oil and prawn shells and heads.
- Press onto the prawn heads to release more prawn flavour. Cook until the oil and shells turn orange and all the liquid has evaporated.
- Add the onion and celery tops, stir fry for a further 1-2 minutes then add the water.
- Bring the stock to a boil, then turn down the heat to a gentle simmer. Let the stock simmer for 40-45 minutes.
- Once cool, pour stock over a sieve into a container and store in the refrigerator or freezer until ready to use.