Don’t trash the heads and tails! Freeze them in a resealable bag and use them to create this tasty Prawn Stock. This stock makes an excellent base for soups, stews and risotto. 

Ready in 1 hour 15 minutes Makes 4 quarts of stock. 

• Heads & shells of 12-16 pieces fresh local spot prawns 
• 2 tablespoons butter
• 1 medium yellow onion, sliced 
• 2 carrot, sliced 
• 2 celery ribs, sliced 
• 4 cloves garlic, minced 
• 1 tablespoon tomato paste 
• 1 cup dry white wine 
• 4 quarts of filtered water 
• 2 teaspoons salt
• 1 bouquet garnis of fresh herbs such as parsley, oregano and sage
  
  

1 Melt the butter in a stockpot over medium heat. Add the onion, carrots, and celery. Cook the vegetables for about 15 minutes, stirring occasionally until the onions are translucent and the other vegetables have softened.

2 Add the shrimp heads and tails, along with the garlic and cook until the mixture is aromatic, about 1 minute. Stir in the tomato paste and white wine and cook for another minute. 

3 Add the water and salt, and bring to a boil. Immediately reduce the heat and simmer, uncovered, occasionally skimming and discarding the “scum” or foam that accumulates on the surface. Add the bouquet garni and continue to cook until the stock has a rich aroma, about 40 minutes. Season to taste. Use as a base for risotto, soups and stews.

If not using immediately, allow stock to cool completely before refrigerating or freezing.

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