Prawn stock

    7 hours 50 min

    This is a fantastic way of using discarded prawn shells. This stock is rich and packed full of flavour. Use in any recipe that calls for prawn stock.

    38 people made this

    Serves: 8 

    • shells from 450g prawns
    • 5 litres water
    • 4 carrots, sliced
    • 4 onions, quartered
    • 1/2 bunch celery, sliced
    • 2 bay leaves
    • 3 cloves garlic, sliced
    • 2 sprigs fresh parsley
    • 5 whole cloves
    • 1 teaspoon ground black pepper
    • 1 tablespoon dried basil
    • 2 teaspoons dried thyme

    Prep:15min  ›  Cook:7hr35min  ›  Ready in:7hr50min 

    1. Bake prawns shells at 200 C / Gas 6 until dried and starting to brown on edges.
    2. In an 8 litre pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and prawn shells. Bring slowly to the boil.
    3. Reduce heat and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
    4. Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce to 2 to 3 litres or to taste.

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    Reviews in English (21)


    perfect starter gumbo stock recipe! I wouldn't limit it to just shrimp shells though! Feel Free to add fish bones, crab shells or any other shellfish shells you have around. The best gumbo stock I make is almost exactly like this but we use leftover crawfish shells from crawfish boils done in Zatarains Liquid. It adds a real zing to the stock that really helps the gumbo.  -  17 Jan 2005  (Review from Allrecipes US | Canada)


    I tried the Seafood Gumbo Stock last year and it was wonderful, actually it was the best that I have ever tasted.  -  17 Oct 2001  (Review from Allrecipes US | Canada)


    Doubled the shell amount, turned out even better. Used it as base stock for Shrimp and Okra Gumbo.  -  20 Jun 2004  (Review from Allrecipes US | Canada)