Prawn stock

Prawn stock

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About this recipe: 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.


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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