Oct 3, 2013

Shrimp and Prawn Stock

Shrimp and prawn heads are usually discarded during food preparation where they are shelled prior to cooking, but it's a shame as the best flavor of these shellfish lie mostly on these parts. One way to make the most out of this flavor is by making basic shrimp stock to be used on soups, broths, and batter (for okoy) among others.

As a kid, my mom taught me to take shrimp stock from the heads by smashing them with a mortar and pestle and let them steep for a few hours in salted warm water. Alternatively you can just process them in the blender or food processor and let them steep. Once the water turns a dark orange color (no artificial colorants there!) you can strain the shells and debris, and freeze the stock for up to two weeks.

Normally I'd use three cups of shrimp heads to one cup of water, but you can do your own experiments and find what works for you. ;)

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