Prawn Shrimp Oil Recipes

Steps:

• 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.
• Use it as the oil called for in any seafood pasta dish. 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.

Steps:

• Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
• Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
• Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured.
• Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
• Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
• While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
• Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough.
• Serve scattered with the fried curry leaves, with lemon wedges on the side.

Steps:

• Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
• Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
• Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.