Prawns
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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.
Serves 2 (double for 4, treble for 6) Avocado with Prawns or Prawn and Avocado Cocktail
Retro it may be, but good old prawn cocktail deserves a new lease of life. Try this recipe and we know you'll agree: plump juicy prawns, mayonnaise, avocado and crunchy lettuce combine perfectly and easily.
Serves 2Hot Chilli Prawns with Melting Cheese
As well as minimising the washing up, this one-pot prawn recipe is worth making for its taste and creamy texture pepped up with a touch of spice. Just add crusty bread and salad…
Serves 2Gratin of Fish Dieppoise
You won't believe how quick and easy this is! It draws on the classic Dieppe ingredients of vermouth, crème fraiche and seafood to scrumptious effect.
Serves 2Prawns Creole
Prawn lovers will be delighted with this quick and easy supper dish that brings together frozen prawns and a lipsmacking cherry tomato and chilli sauce, with a few more ingredients besides. Serve with rice or noodles.
Serves 2 as a main course or 4 as a starterAngel-hair Pasta with Thai Spiced Prawns
Lovely spicy flavours here: just fry the prawns with onions and garlic, tomatoes, lime, wine and Thai red curry paste, cook the finest of pasta, then combine it all for a really wonderful and easy supper dish.
