Prawn stock

[85Carrera]

Made some of this on the weekend, using the shells of barbecued prawns. Seems to be quite potent so have frozen ice cubes of it for future use. Only thing is, other than Hot and sour prawn soup I don't know what to do with it?

So, any ideas or is it just too potent and not worth making?

[Roger645]

mixed with cream as a bisque?

[calibrax]

Can use it with Paella... Risotto... Bouillabaise...

[Big Al.]

Roger645 said:

mixed with cream as a bisque?

You ideally need the shells liquidised to make a good bisque.

[Mobile Chicane]

Use it to add a savoury note to almost anything you cook - Thai style. However (imho) the 'fishiness' needs to be balanced with 'meaty' flavours.

The idea of a shellfish bisque is a good one, just pass the stock through a very fine chinois - or muslin - to avoid 'furry' textures in the mouth.

[paulmurr]

calibrax said:

Can use it with Paella... Risotto... Bouillabaise...

This...

The best risotto I have ever made was made with stock made from fresh langoustine shells.

[Davey S2]

Just dont mix them up and accidently lob them in your G&T!

[Wadeski]

use as the liquid in a seafood curry?

[Bob the Planner]

great for making a sauce for steak. We use our prawn & lobster stock with a bit of cream and cheese with seasoning. Only a tablespoon or so for 2 due to the strong flavour.

[85Carrera]

Thanks, will try the risotto route. I'm not a fan of sauce on steaks, just a bit of mustard for me, but may try that with a chicken breast

[oilydan]

SEAFOOD GUMBO!!!!

I have about 3 litres of prawn stock in the freezer, on standby, for Gumbo. Oysters,crab, prawns, mussels; chuck 'em all in!! Love the stuff.

I had tried for months to get a good recipe for gumbo, then found one that used prawn stock, it totally transformed the bland dish I used to make. Gives it a very 'meaty' edge.