Today we are preparing the broth with shrimp heads and specifically the broth with prawn heads.

Shrimp [from prawns to small shrimp]
It is easier for me to use prawns rather than small shrimp, simply for convenience: shelling and cleaning a few prawns per person is undoubtedly easier than shelling and cleaning entire portions of small shrimp.

^{Shrimp in the diet
Briefly, it is important to remember that these are crustaceans with low triglyceride content but high cholesterol content. They also contain a small portion of available carbohydrates, which is why they are not recommended and included in all diets.
This applies to all species of shrimp [from prawns to small shrimp].
In my husband’s dietary plan, shrimp are present and classified as foods to consume occasionally.}

The broth with prawn heads is a crustacean broth or a fish broth and is a very useful recycling recipe in the kitchen.
The bisque or stock requires a more elaborate preparation and longer cooking.
The fish broth with prawn heads is quicker to make and equally concentrated and flavorful.

If you have any leftover, store it in the freezer as:
• fish broth for cooking;
• fish stock for seasoning.

Versatile, it is excellent as a base for preparing various fish-based recipes:
• for preparing fish cubes, sauces, and condiments;
• as fish broth for pasta;
• as fish broth for risotto;
• as fish broth for couscous;
• as fish broth for paella;
• for preparing and seasoning seafood appetizers, first and second courses;
• for preparing and seasoning fish soups.

Let’s see how to prepare it!