The heads and shells are too damn good to just throw away. Best risotto I ever made was with yabbies - boiled up the heads and shells with aromatics to make the stock. Gamechanger. Whenever I get prawns I mostly boil up the heads for stock and freeze it. Does magical things to any rice dish as rich in umami from the tomally in the heads.
I do love just sucking on the heads when I’ve had whole prawns. I think if I make another prawn dish without the heads I’ll be making stock and freezing as well, it’s entirely worth it. Or just use the stock directly (I’m thinking of a nice saucy risoni dish maybe).
Yummmm. Can confirm from experience that prawn/yabby stock is one of the best around. And it’s never on sale in shops so you just gotta do it yourself. But hella worth it.
The heads and shells are too damn good to just throw away. Best risotto I ever made was with yabbies - boiled up the heads and shells with aromatics to make the stock. Gamechanger. Whenever I get prawns I mostly boil up the heads for stock and freeze it. Does magical things to any rice dish as rich in umami from the tomally in the heads.
I do love just sucking on the heads when I’ve had whole prawns. I think if I make another prawn dish without the heads I’ll be making stock and freezing as well, it’s entirely worth it. Or just use the stock directly (I’m thinking of a nice saucy risoni dish maybe).
Yummmm. Can confirm from experience that prawn/yabby stock is one of the best around. And it’s never on sale in shops so you just gotta do it yourself. But hella worth it.