- Heads and shells of 1/2 kilo of prawn, prawn or prawn
- 1 leek
- 1 / 2 cebolla
- a shot of aged rum (optional)
- olive oil
So that many fish dishes come out tasty there are those who resort to bouillon cubes, but I am not a friend of this type of dehydrated concentrates, I like the natural more, and more when it comes to children. A good concentrated stock made with shrimp shells, as well as being very cheap, will give our dishes a special flavor.
However, keep in mind that we will mainly use the heads of these crustaceans, what have a high cholesterol level, something that parents should take into account depending on the special food precautions they must adopt with their children.
First of all we will peel the crustaceans well, which we will use in any other stew or dish, and we will reserve the shells. We will cut the onion and leek into pieces and put them to brown in a saucepan with a little oil. When the onion is transparent, we will add the heads and shells of the prawns and we will give a few turns huntil they turn orange.
At this point We will add the shot of rum and flambé it with the help of a lighter. To put out the fire, just give the casserole a couple of shakes. As alcohol is burned, its inclusion will not be a problem for children. Then we will cover with water (not much, just to cover the shells a little), add a pinch of salt and leave cook over medium heat for about 20-25 minutes.
After that time we will withdraw from the fire and we will pass the contents of the pot through the mixer, until the content is partially crushed. Then we just have to pass it through a fine mesh strainer, constantly turning with the help of a fork to separate the shrimp concentrate from the remains of shells that resisted the mixer. We already have the stock ready to use in stews, pasta dishes, soups or rice. Ah! Y it can be frozen in case we want to use it later.