Author Notes
An original technique as well as recipe that uses the nuances of vanilla to accentuate the delicacies of prawns! A different and unique addition to any plate or soup! —Ryan Stoy
Ingredients
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1 pint
prawn shells
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quarter teaspoons
paprika, smoked or unsmoked
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quarter cups
tomato paste
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1
vanilla bean, halved and scrapped
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quarter cups
Sherry Wine
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1 cup
Canola Oil
Directions
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In a medium sauce pot, heat a small amount of the oil over medium heat. Add the shrimp shells and vanilla beans and cook until the prawn shells are pinkish red in color.
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Sprinkle with the paprika and add tomato paste. Stir constantly for 30 seconds to 1 minute. Add the sherry wine.
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Allow sherry wine to reduce almost completely. Add canola oil and remove from heat.
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Using a wooden spoon, scrap the bottom of the pan so all is loose and nothing is stuck to the bottom or sides of the pan. Allow to steep for 30 minutes.
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Transfer everything to a blender and blend on high for 3 minutes. Strain through a coffee filter over night and reserve oil for later use. Discard the pureed byproduct.
Store oil chilled.
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