Prawn shuckings

[Alans]

I've just peeled a pint of nice prawns the shucks of which will go into the compost bin as usual

However, it's just occurred to me that they could be used as the basis for a fish soup or something similar

Ideas please

"Waste not, want not!"

A

[GB]

You sure can use those. Do a search on shrimp stock and you will find a million recipes.

Welcome to the site!

[Loprraine]

Welcome Alans! They can also be frozen to make stock at a later date.

[Alans]

Thanks GB and Loprraine for two quick and encouraging replies to my maiden posting

This current batch of shells will not be going into the compost bin after all but into the freezer compartment in the fridge until I've done some searching!

[Andy M.]

I save the shells in the freezer until I have enough to make a decent batch of stock then cook them up.

[college_cook]

I usually save shells in the freezer until i have about 2-3 lbs. of them, and then make stock. You can even save old crab shells, and you should def. save lobster shells. You can combine them all if you like or save them to make individual stocks.

[Caine]

Originally Posted by college_cook

I usually save shells in the freezer until i have about 2-3 lbs. of them, and then make stock. You can even save old crab shells, and you should def. save lobster shells. You can combine them all if you like or save them to make individual stocks.

Don't forget the fish bones, too.

[Alans]

Thank you Andy M., College_Cook and Caine for your added input

I think I've got the message!

A

[RPCookin]

I used the shells from a pound of shrimp to make the stock for a shrimp bisque last week... great stuff!!!

[Goodweed of the North]

I had this molded appetizer one time, and one time only. I'll never forget it. The hostess used either shrimp, or crab stock, to which she added unflavored gelatine. The stock was slightly sweet, but not too sweet, with a bit of sea-salt flavor. In the gelatine mold swam evenly distributes flakes of crab.

This wonderful treat was served with a buttery cracker, like a Ritz, or Townhouse cracker. There was also a cream-cheese dip nearby. but the gelatine mold/dip was wonderful. That would be a great use for the stock you make from the shrimp peels. Or, like RPCookin said, you have the makings of a great bisque.

Seeeeeya; Goodweed of the North