Pesco-Vegan | Gluten-Free | Low-FODMAP
Ingredients
- 10 large prawn heads, cooked or raw (wild prawns taste better, but farmed will do)
- 2 litres of water
- 1 medium chopped carrot
- 10cm celery stick, chopped (medium-FODMAP, but in this quantity is acceptable)
- 1 small red chilli, whole
- 2 Tbsp garlic-infused olive oil
Method
In a large pot, using the garlic-infused olive oil, heat the carrot, celery and chilli over a medium heat until fragrant. Add prawn heads for 30 seconds, stirring, and then cover heads by 2 inches of cold water. Bring to the boil, then simmer for two hours on low. If the water becomes low, top up so prawn heads are always covered.
Remove from heat and strain out liquid. Freeze portions in snap-lock bags or in ice-cube trays.
Use this in any seafood dish to add that extra flavour – utterly delicious.
Use it in low-FODMAP prawn risotto.
