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 still have more to give.
Tagged With shrimp
Hello babies and bibbles, and welcome to a smokey and salty edition of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.