1 Portion | Preparation time 120 min
INGREDIENTS
8 fresh shrimps and prawns
1 laurel leaf
3 allspice
1 shallot
1 clove of garlic
50 ml of dry white wine
Water
Olive oil
¼ lemon juice
Salt, pepper
INSTRUCTION
Wash fresh shrimp, then rip off the heads and remove the shells. Remove the intestines out of the shrimps. We’ll need head and shells for the decoction.
Shells can be cut with kitchen scissors, you just have to watch out for the intestine.
We use the center of shrimp without the digestive tract for another recipe, e.g. mango shrimps.
Peel the shallot and garlic and cut into cubes. In a small pot heat the olive oil. Put the shallot into the hot oil, and when you add the glass, add garlic. Add laurel leaf and allspice.
When the spices smell intense, add shells and shrimp heads. Add 50 ml of dry white wine and fill with water to cover the whole. Add 1/4 lemon juice, salt and pepper. Cover and cook for about an hour and a half.
After this time, blend the stock and rub it through a sieve. Place in a baked jar and close. This closed stock can be stored in the fridge for about a week.
The prepared decoction is a perfect base for fish soup or mule sauce.
