this post was submitted on 10 May 2025
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The heads and shells are too damn good to just throw away. Best risotto I ever made was with yabbies - boiled up the heads and shells with aromatics to make the stock. Gamechanger. Whenever I get prawns I mostly boil up the heads for stock and freeze it. Does magical things to any rice dish as rich in umami from the tomally in the heads.
I do love just sucking on the heads when I've had whole prawns. I think if I make another prawn dish without the heads I'll be making stock and freezing as well, it's entirely worth it. Or just use the stock directly (I'm thinking of a nice saucy risoni dish maybe).
Yummmm. Can confirm from experience that prawn/yabby stock is one of the best around. And it's never on sale in shops so you just gotta do it yourself. But hella worth it.