Prawn is a general term used to describe a shrimp-like shellfish which has un-developed legs. In some parts of the world, all such shellfish are called SHRIMPS. Shellfish marketed as prawns are available fresh, freshly cooked either shelled or whole, canned, frozen and dried.
Prawns are grey-brown in colour and most varieties turn pink during cooking. They are well flavoured and firm in tex-ture.
Prawns are popularly used in fish Stuffings, sauces, souffles, omelets, savoury pastries, curries, risottos, salads and hors d’oeuvre.
1 pound of fresh prawns, fill a medium-sized saucepan one-quarter full with boiling water. Add
1 teaspoon salt,
1 parsley stalk,
1 slice of onion, a small bay leaf and
1 teaspoon of wine vinegar. Place the pan over high heat and bring the water to the boil again. Add the prawns and more water, if necessary – the prawns should be just covered. Reduce the heat to low and simmer the prawns for 6 to 10 minutes or until they are tender. Remove the pan from the heat and drain the prawns. (The cooking liquid may be reserved for use as a stock base.) Remove and discard the shells and devein the prawns before serving.
Prawns or Shrimps and Avocados make a tasty first course for dinner.