If you've been looking for Prawn Recipes, you may have discovered that, compared to shrimp, there just aren't that many to be found. The good news, that that any recipe which is for shrimp will work well for prawns!
The plain fact is that there is a lot of confusion over what shrimps and prawns are, so let's try to set the record straight.
In one of my resources, The Ultimate Shrimp Book, Bruce Weinstein, says:
In most of North America, a prawn means any large shrimp (usually 15 or fewer per pound.) But in Great Britain any medium or large shrimp (35 or fewer per pound). And in the Pacific Northwest and Alaska, a prawn is a large freshwater shrimp. In the end, prawn is a term bandied about recklessly, a fearful thing for any gourmand or home cook to encounter.
Apart from that note, he doesn't use the word prawn in his book.
James Peterson, in Simply Shrimp, essentially agrees, but adds:
Dublin Bay prawns are the only prawns that aren't shrimps but are instead what the Italians call scampi and the French call langoustine. It's unusual to see prawns for sale in the United States, although a variety from New Zealand which look like miniature lobsters, has begun to appear here.
To this, I can add that scientists do have different classifications for shrimps and prawns, Pleocyemata and Dendrobranchiata, respectively. Their distinction is based on the structure of the gills and legs, and the way in which the larvae develop, but when you get around to cooking or eating them, these differences just don't seem to matter.
Prawn prepared as "Coconut Shrimp" (or is it really a Shrimp prepared as a "Coconut Prawn"?)
To get you started, I'll provide you with a classic of the prawn recipes here and suggest that later you simply pick any of the recipes which appeal to you from our list of shrimp recipes. If you want to call it shrimp one day and then serve it up as prawns another, I'm sure your family will love it either way.
What's your favorite Shrimp Dish?
Why not share it with other shrimp lovers? They'd love to hear from you.
Prep: 5 Min
Cook: 3 Min
|||tiger prawns, peeled and deveined|
|||garlic cloves, minced|
|||lemon - juiced|
|||oranges - juiced|
|||dried basil, or to taste|
|||white wine (optional)|
- Mix together olive oil, Dijon mustard, minced garlic, lemon and orange juice, basil, and white wine (optional) in a bowl.
- Add the prawns to this mixture and coat them completely. Cover dish, and let stand for 1 hour to marinate.
- Heat your outdoor grill to high heat.
- Pierce the prawns with skewers and grill evenly for 3-5 minutes or until pink by turning at least once.
- Serve with French bread or on a bed of plain boiled rice.