"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 11-02-2007, 11:48 AM   #1
Assistant Cook
 
Join Date: Nov 2007
Posts: 6
Prawn shuckings

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

__________________

__________________
Alans is offline   Reply With Quote
Old 11-02-2007, 11:50 AM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
You sure can use those. Do a search on shrimp stock and you will find a million recipes.

Welcome to the site!
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-02-2007, 12:06 PM   #3
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Welcome Alans! They can also be frozen to make stock at a later date.
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 11-02-2007, 12:19 PM   #4
Assistant Cook
 
Join Date: Nov 2007
Posts: 6
Prawns

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!
__________________
Alans is offline   Reply With Quote
Old 11-02-2007, 12:24 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
I save the shells in the freezer until I have enough to make a decent batch of stock then cook them up.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-02-2007, 01:28 PM   #6
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to 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.
__________________
college_cook is offline   Reply With Quote
Old 11-02-2007, 03:23 PM   #7
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by college_cook View Post
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.
__________________
Caine is offline   Reply With Quote
Old 11-02-2007, 06:35 PM   #8
Assistant Cook
 
Join Date: Nov 2007
Posts: 6
Prawns

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

I think I've got the message!

A
__________________
Alans is offline   Reply With Quote
Old 11-02-2007, 07:04 PM   #9
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,049
I used the shells from a pound of shrimp to make the stock for a shrimp bisque last week... great stuff!!!
__________________
Rick
RPCookin is offline   Reply With Quote
Old 11-02-2007, 10:47 PM   #10
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
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
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.