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Gently cooking prawns in a hot pickling liquid keeps them crisp and flavorful. The tangy results make these shellfish an ideal garnish for a Bloody Mary, or a perfect snack on their own.
Game plan: If you’re using frozen prawns or shrimp, make sure they are fully thawed before cooking.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...