On Sun, 29 Nov 2009 14:05:01 GMT, Phred wrote:

> Prawns and grilled steak is our national "Reef and Beef" pub menu
> item. But I suppose you could nearly claim "Reef and Beef" for your
> version too. :-)

We call it Surf and Turf here. Traditionally it's a lobster and
steak, but shrimp may be substituted on some menus.

> Do you have any tips for making a decent stock from things such as
> prawn heads and shells? Is it even possible? Thanks.

That stock was made from the carcasses of 3 lobsters and about a
half a pound of collected shrimp shells (minus heads). Just simmer
it all together in water to cover for 20 minutes. and press out as
much liquid through a sieve.

-sw