Prawns

The term prawn covers a multitude of varieties, many of them from warm foreign waters where they grow fast and often large. Even when unfrozen, these lack the flavour of our own, native fat juicy prawns. Scampi is the Italian name for what we used to call Dublin Bay prawns, not in fact prawns at all but a tiny member of the lobster family. Just to confuse matters, what we call prawns the Americans call shrimps. But our tiny shrimps are almost a national delicacy when potted in the traditional, Lancashire way with melted butter and spices. One authority suggests that to appreciate the flavour of potted shrimps, they should be gently warmed until the butter just begins to flow. I agree.

Related recipes to look at:

Hot and Sour Pickled Prawns
Angel-hair Pasta with Thai Spiced Prawns
Tiger Prawn Risotto with Lobster Sauce
Tiger Prawn Jambalaya
Gratin of Tiger Prawns with Chilli and Cheese
Roasted Butterflied Tiger Prawns in Garlic Butter