Phred <ppnerkDELETETHIS@yahoo.com> wrote:

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

Here is a very nice general recipe for both the stock and a Creole dish
made with it from _Galatoire's Cookbook_ by Leon Galatoire, complete
with his comments. I posted it before.

Victor

Stewed Shrimp Court Bouillon

_Court bouillon_ means "short boil". Yet in New Orleans cuisine, this
has become a sort of tomato baked recipe that is served mostly with
redfish, although in this particular recipe I like to use shrimp for a
different and perhaps more interesting presentation.
This dish is a staple of Creole cuisine.

48 large shrimp
3 whole peeled tomatoes
3 yellow onions
2 bell peppers
6 tbsp. olive oil
3 cloves minced garlic
4 cups Shrimp Stock (recipe below)
3 cups cooked rice

Stock ingredients
Shrimp heads and shells
1 qt. salted water
1 carrot, julienned
2 ribs celery, chopped
1 large onion, quartered
2 bay leaves
1 tbsp. whole black peppercorns

To make the stock, peel and remove the heads from the shrimp and reserve
them. Rinse the shrimp and put aside.

Fill a soup pot with the salted water and heat on a high setting. Put
in the heads and shells, julienned carrots, chopped celery, onion, bay
leaves, and peppercorns. Boil uncovered for 30 minutes and strain
through a fine sieve. This is the shrimp stock, yield should be 4 cups.

Cut the tomatoes and onions into wedges, separating the onion and
julienne the bell peppers. In a large saucepan or stewing pot heat
enough olive oil to thoroughly cover the cooking surface of the pot.
Sauté the onion and bell peppers for 2-3 minutes until tender. Add the
shrimp and sauté until they are pink and firm. Add in the tomatoes and
garlic. Cook for a few minutes until they are soft, then pour in 4 cups
of the shrimp stock and cover. On a medium heat setting, cook for 20
minutes, during which time you may cook your rice.

Serve the court bouillon over rice. Serves 6.