Discover the ultimate hidden gem in your culinary arsenal – prawn stock (shrimp stock), an irreplaceable secret ingredient you won’t want to go without. This quick and easy prawn stock, also known as shrimp stock, elevates your dishes from merely delicious to irresistible. With no fishy taste, this stock brings only complexity. So next time you peel shrimp, don’t discard the shells; instead, seize the opportunity to create this phenomenal recipe and unlock a world of incredible flavors.
What is prawn stock?
Prawn stock, also known as shrimp stock, is a flavorful liquid obtained by simmering prawn or shrimp shells, heads, and sometimes tails in water with various aromatic vegetables and herbs. It serves as a base for many seafood dishes and imparts a rich, briny flavor, full of umami, that enhances the taste of the final dish.
The next time you prepare a prawn-based meal, keep and store the heads or shells; preserving them in a reusable container within the freezer. Once you have a substantial quantity of shells, you create a batch of this delectable shrimp stock. For this recipe, I used the shells and heads from 1 kg/2,2lb whole tiger prawns.
This stock can be conveniently frozen into 4 x ½ cup portions, ideal for effortlessly enhancing your future dishes with preportioned packs.
What is the difference between shrimp and prawns?
Depending on your geographical location, you may recognize these crustaceans as either shrimp or prawns.
Although they share a striking resemblance and boast remarkably similar flavors, they are, in fact, distinct species. Although there is no conclusive flavor that distinguishes a shrimp from a prawn. They’re very similar in taste and texture.
For all practical purposes, when incorporated into a recipe, prawns and shrimp behave identically (with the added note that shrimp tend to be a bit more budget-friendly!)
The best part is that both shrimp and prawns work equally well in making this recipe, whether it’s a shrimp stock or prawn stock recipe, depending on the choice of crustacean.
How to prepare shrimp stock
- Gather prawn shells, heads, and tails: After peeling and deveining the prawns for your recipe, save the shells, heads, and tails as these parts contain a lot of the prawn’s flavor. For this recipe, I used the shells and heads from 1 kg/2,2lb whole tiger prawns.
- Cook the prawn shells: In a large pot allow them to cook until pink.
- Add aromatic vegetables and herbs and simmer: In this recipe, I have included: onions, garlic, celery, carrots, star anise, aniseed and bay leaves. Feel free to adjust the selection of aromatics to your taste preferences. Add the aromatics to the pot and cover them with water. Bring the mixture to a boil and then reduce the heat to a gentle simmer. Allow it to simmer for about 30 minutes, this will allow the flavors to be extracted from the shells and vegetables.
- Straining: Once the stock has simmered and developed a good depth of flavor, strain it through a fine-mesh sieve or cheesecloth, discarding the solids. The resulting liquid is the prawn stock.
Allow prawn stock (shrimp stock) to cool down completely before storing it away. Store it in air-tight jars or containers and keep it in the refrigerator for up to 3 days. Or freeze it up for a year.
How to use prawn or shrimp stock
Shrimp stock, also known as shrimp broth or prawn stock, is not typically consumed on its own. Instead, consider the following ideas for incorporating it into these types of dishes:
- Enhance soups: Elevate the flavors of fish chowder, seafood soups, or stews by incorporating your shrimp stock. It can serve as a substitute for or complement other broths or stocks, especially when a subtle prawn essence is desired.
- Elevate risotto and rice dishes: Introduce the delightful prawn stock into dishes.
How to Make the Perfect Prawn Stock (Shrimp Stock)
Equipment
- Large pot
- Mesh strainer
Ingredients
- 2 tbsp olive oil
- shells and heads of 1 kg/2,2lb whole tiger prawns
- 1 litre water
- 1 medium yellow onion
- 2 stalks celery
- 3 cloves garlic
- 2 whole star anise
- 2 bay leaves
- ¼ tsp aniseed
- 1 tsp kosher salt
Instructions
- In a large pot over medium heat, add the olive oil and cook the prawn shells until they turn pink. Stir occasionally so that all the shells touch the bottom of the pot.
- Add the aromatics (vegetables and spices) and salt to the pot and allow the vegetables to soften but not brown, approximately 6-8 minutes.
- Add 1 liter of water to the pot. Bring the mixture to a boil and then reduce the heat to a gentle simmer. Allow it to simmer for about 30 minutes, ensuring the flavors are extracted from the shells and vegetables and the liquid is reduced by about half.
- Once the stock has simmered and developed a good depth of flavor, strain it through a fine-mesh sieve or cheesecloth, discarding the solids. The resulting liquid is the prawn stock.
- Store in airtight jars or containers.
