Shrimp, Crab & Prawn Oil Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs 20 mins
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Additional Time
2 hrs
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Total Time
5 hrs 30 mins
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Servings
4 servings
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Cuisine
International
Shrimp, Crab & Prawn Oil Recipe
Description
The recipe starts by breaking down shells from prawns, shrimp, crab, lobster, or similar into small pieces. Aromatic vegetables—onion, carrot, and celery—are sautéed in olive oil until soft before adding the shell pieces and tomato paste to cook further. Then a larger amount of olive oil is poured in to cover all ingredients, alongside bay leaves and thyme sprigs for herbal notes.
The mixture is cooked at high heat briefly, then lowered to a slow heat for at least three hours, allowing flavors to infuse thoroughly into the oil. Cooling and careful straining remove solids, leaving a clear seafood-flavored oil. This oil provides an intense oceanic base for cooking seafood dishes, sauces, or risottos, enhancing depth without overpowering.
Proper cooling and multiple straining steps ensure purity and clarity of the oil. Stored in the refrigerator, it remains usable for up to two months. The technique is versatile, working with various crustacean shells and similar seafood waste to produce a flavorful ingredient economically and sustainably.
Ingredients
- 1 kilogram prawns shrimp, crab, lobster, also works with bug heads & shells
- 1 onion peeled and roughly chopped
- 1 carrot peeled and roughly chopped
- 1 celery roughly chopped, stalk
- 2 bay leaf
- 4 thyme sprigs
- 1 tomato paste
- 1 liter olive oil
Instructions
How to Prepare a Shrimp/ Prawn Oil (works with other seafood as well)
- Crack, break or chop the shells into pieces (approx the size of a thumb nail).
- In a large heavy based pot over high heat add a few tbsps of olive oil and sauté the carrot, onion and celery until soft.
- Add the shells and tomato paste and continue to cook a further 5-8 minutes.
- Carefully pour in the remaining oil, add the bay leaves and thyme, make sure that all the ingredients are covered in oil, you may need to add more than a litre depending on the shape and size of your pot.
- Leave on high heat for 5 minutes and then reduce to low and allow to cook for at least 3 hours.
- Turn off and allow to cool for at least 2 hours.
- Once cooled strain though a colander and allow solids to drain of all the oil.
- Discard the solids and strain the liquid through a fine chinois at least twice.
- Once oil is completely cooled down transfer it to a bottle and it will keep in the refrigerator for a couple of months.
- When using the oil in recipes you will need to remove it from the fridge about an hour before you need it so it can become liquid again.
Where to use Prawn or Shrimp Oil
- Use it as the oil called for in any seafood pasta dish, such as spaghetti vongole or linguine with squid.
- Toss it through any al’dente pasta along with a little chopped parsley.
- Drizzle it on top of any soup.
- Cook scrambled eggs with salmon in it.
- Once you understand the flavours in it, let your imagination run wild with where you use it.
Notes
User Reviews
Overall Rating
4.9
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