Fish stock help.

Far from taint it Rez, the gunge you get from the heads will really help your sauce. Saute them gently in butter with shallots & garlic then reduce a splash of white wine. Pass through a sieve, make sure and bash the heads during the whole process. the resulting goo is amazingy tasty. If you're using other seafood add cooking juices too. Then use for whatever sauce you want.
PS Although my husband cringes when i do it, I suck the gubbins out of my prawn heads when we eat out. Sounds gross but i try to be discrceet. The flavour is amazing really.

Try it before you slag it. Close your eyes and think you're just sucking the essence that everyone else is missing. In the far east they're all doing it.
Dundee by the way. where are you frae?

Japanese make a thick miso soup by using the prawn heads. Its very very tasty.

That's the Cajun way with crawfish, too. We were instructed in this by the owner of a restaurant in Houma.

So, we broke off the tails, sucked mightily on the heads and... received a round of applause from the house. :bounce:

Tasted pretty good, too.

Mike

Hey Mike,
Have you found a way of doing it discreetly?
My dinner companions are often cringeing while i'm enjoying my prawn heads. 've tried biting while sucking, but???? Had Madagascan crevettes the other night and stabbed myself on the lip (They're sharp little buggers)

Shellfish sauce

Yeah I use the the heads for a sauce, with shallot, carrot, white wine tomato puree and a dash of Tabasco. When its blended and sieved, add a little milk and serve with freshly picked crab. You can whisk it up into an emulsion before serving but I think thats a bit poncy!