How to Make the Perfect Prawn Stock (Shrimp Stock)
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.
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
- ΒΌ 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.