On Sun, 29 Nov 2009 14:05:01 GMT, ppnerkDELETETHIS@yahoo.com (Phred)
wrote:

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

Sure it's possible. And very rewarding. Here's one link with
directions but once you do it once you can do whatever you want.

http://www.ehow.com/how_2139733_make-shrimp-stock.html

As far as tips I say freeze your heads and shells until you have
plenty. When I'm making a shrimp dish I usually don't want to be
making stock at the same time. I also save crab shells as we use them
way more than shrimp and they work well too. When I get enough I
toss the shrimp in a stock pot and break up the crab shells and add
those. Sometimes I'll do it in a turkey fryer pot if I've got a lot.
You can add anything on the list in the link above or whatever you
want but I usually just keep it simple and add stuff when I use the
stock. There's things on that link I wouldn't want in stock if I was
going to make rice for an Asian type stir fry.

The link I posted calls for straining but I also do a triple cheese
cloth step.

Once you've got a good strong stock you can google: soup, chowder,
gumbo, bisque, etc. and you'll find something you'll want to try.

I also reduce the hell out of it and freeze it in manageable sized
portions.

Lou