Shellfish oil

Ingredients

Seafood
- 300 g Scampi or prawn shells

Produce
- 1 Bay leaf
- 1 Brown onion, SMALL
- 1 Carrot
- 1 clove Garlic

Canned Goods
- 100 g Tomato paste

Oils & Vinegars
- 500 ml Grapeseed oil

Liquids
- 2 Litres water

Found on nonnascooking.com

Description

Prawn shells contain loads of flavour and that beautiful orange colour, so instead of putting them in the rubbish, why not turn them into a delicious shellfish oil? You can use scampi or prawn shells – this recipe works well with either. There is not much difference – the scampi have claws and are generally sweeter but are touch more expensive.

Directions

To roast the scampi or prawn shells, preheat the oven to 180°C. Put the shells on the tray and roast for 5-10 minutes, or until golden brown.
In a large pot heat a little of the oil, add carrot, onion and tomato paste and fry for 5 minutes, stirring occasionally. Add the roasted shells and all the other ingredients, including remaining oil, and cook for about 2 hours, or until most of the water has evaporated. Leave it to cool for a while.
Line a strainer with muslin, place over a bowl and tip in the scampi mixture. When the oil has drained into the bowl, skim off any extra water, pour the shellfish oil into a jar, seal and and refrigerate
The oil should keep in a sealed jar in the fridge for around 1 month.

Serves: 500 ml
Prepare: 15 minutes
Cook Time: 2 hours 10 minutes

nonnascooking.com

491 0 2017-05-30 08:09:45

Title:	Shellfish oil
Descrition:	Prawn shells contain loads of flavour and that beautiful orange colour, so instead of putting them in the rubbish, why not turn them into a delicious shellfish oil? You can use scampi or prawn shells – this recipe works well with either. There is not much difference – the scampi have claws and are generally sweeter but are touch more expensive.

Shellfish oil