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Make A Flavour-Packed Stock From Prawn Shells
Whenever I have the chance to buy prawns shell-on — or, better yet, head-on — I take it. Deveining and then cooking prawns in their shells is the tastiest way to go, and there’s something very satisfactory about peeling them just before popping them into your mouth. But their journey shouldn’t end there; the shells…
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Get Creamy, Super Flavorful Pasta By Slowly Stirring In Broth
Making risotto is a beautiful process. Slowly stirring in ladles of hot broth and letting everything get all creamy and luscious is a cathartic act, and there’s no reason to limit this method to rice. You can do the same with pasta, and the results are delicious.
