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.
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.
This stunning prawn starter is easy to make and will wow your guests with its intriguing mix of flavours - a wonderful way to start a special meal.
Prawns, lobster bisque, Gruyere cheese and sherry combine perfectly in this easy cheat's version of a risotto - baked in the oven, so no tedious stirring! Yet what could be more luxurious than this at a special meal for two?
Flavour, texture, colour…this South-East Asian classic has it all! Delia was given the recipe by one of China's most legendary restaurateurs, so we just know it is authentic and terrific.
Pineapple crops up in many Thai dishes and here it offers a juicy, tangy counterpoint to fat, succulent prawns, all cooked in a spicy sauce. Quick and easy, Thai curries are the perfect midweek solution when you are tired and hungry.