Prawn Stock From Scratch

Last night, I made prawn stock from scratch, referring to the recipe by Nomadette (IG @nomadetteats). May have made the mistake of (s)mashing the prawn heads too early, and I only had garlic, shallots and bay leaves on hand. But it turned out okay; briny, savoury, sweet with a punchy prawn aroma that lingered at the end.

Home made prawn stock

The thing nobody really tells you about making prawn stock from scratch is how it can stain things bright orange and the smell of prawn stock sticks to everything (ᗒᗣᗕ)՞

Anyway, I ended up with about 1L of prawn stock, and froze it all in ice cubes, which makes it easy to store and portion. I'm mostly cooking for myself or for Hubby and myself, so storing it this way helps. So most recipe authors will say it can be kept for up to 1 month. But I found that if I keep things like these constantly frozen at -18oC, it's usually still safe to consume up to 3 months or maybe even 6 depending, so long as it remains constantly frozen and is reheated thoroughly when it's time to use the stock. The main issue is the quality, and there is a drop after that 1 month for sure.

Home made prawn stock.