Vida Recetas Editorial
Shrimp oil is a secret ingredient that transforms any rice dish, paella, fideuá, or fish stew into an experience with an intense seafood flavor. This recipe takes advantage of shrimp shells and heads, which are usually discarded, to create an aromatic and flavorful oil. It is a simple and economical technique that lovers of coastal cuisine will appreciate.
The process is very easy: when you have shrimp shells and heads (raw or cooked), whether fresh or frozen, fry them in extra virgin olive oil for 5-7 minutes. Then, strain the oil and store it in a jar in the refrigerator. This way, you will have a condiment ready to use in your stir-fries, enhancing the flavor of your favorite dishes.
This oil is ideal for those looking to give a gourmet touch to their recipes without complications. Additionally, you can do the same with prawns or a mixture of both shellfish. Once prepared, it is kept cold and used as needed. Undoubtedly, a staple in the pantry of any amateur or professional cook.
Cook
7 min
Servings
1
When the prawns are peeled, do not throw away the shells or the heads, if you don't have many, you put them in a bag and store them in the freezer and when you have more they are fried in oil for 5-7 minutes, drain and store the oil in a jar and store in the refrigerator.
Every time we have to make a paella, a rice, a fideuá, or a fish stew, we use it to make the sauce and that will give it a very rich seafood flavor.
I used the shells of a kilo of large prawns and half a liter of extra virgin olive oil and a large jar came out, which I keep in the fridge and use it every time I have to make a dish that includes fish or seafood.
You can also make that same oil with prawns or with both mixed together.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 7 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
