I have some beautiful prawns...what are your thoughts on sauteing with or without their shells on?
I know the shells help keep moisture and possibly flavor in...but the last time I cooked them with the shells on, I seasoned them well, but that all seasoning went away when I had to de-shell them prior to eating (which made for a quite messy time too).
Full disclosure: I probably will have some thai chili peppers in with them and then deglaze with some tequila while the prawns are still in there.
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