Prawn recipes

Cooking the perfect prawn

Shell Shot
Serves 4

This is a drink I started making some years back to take on shoots and fishing trips and is based on the classic bull shot which uses beef stock or consommé. My shells from crab, lobster and local prawns never go to waste and I always make a stock with them and simmer and concentrate it once strained so it takes up less room in the freezer and can be spooned out of the container frozen and reconstitute with water to use for soups, sauces or my favourite shooting drink.

Years ago, I did a dinner in Malibu with Archie from Black Cow Vodka and each of the four courses I prepared I made a cocktail using the waste. The shell shot was made using the shells and heads from local spot prawns and served chilled as we were in California unlike the hunting version which I make hot and serve it from a thermos flask but both tastes equally as good.

When you make the stock for this just follow the recipe below and don’t add any flour and just blend a ladleful of the shells.