MAKING PRAWN STOCK

When prawn or shrimp is on the menu, I would keep the head shells to make stock.  There are actually a few ways to go about making it.  The simplest is just putting the head and shells in a pot of water and boil. Add some slices of ginger, chopped garlic, onion and salt to taste.
Another way is to sautee the shell and heads in a little oil until they smell good and add water to cover and simmer for about 25 to 30 minutes. Check the stock and strain it. You will have a rich flavour of prawn stock. The prawn stock will last for about 3-5 days in the refrigerator and up to 3 months in the freezer.

So remember not to throw away the head and shells when you next cook prawns or shrimps.