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Being a commercial fisherman, I get lots of calls all the time from friends and family asking me how to cook certain types of seafood. Shellfish like prawns and crabs can be ruined if not prepared properly.
We usually remove the heads from our prawns when we catch them and freeze them head-off. But you can cook them head-on or off. It's just cleaner to have the heads off before cooking. I like to use the biggest pot we have. I put in at least 4 quarts of water and get it boiling rapidly. Then I place 25 - 30 large prawns at a time into the boiling water. The prawns will sink to the bottom so I slowly move them around with a wooden spoon while they are cooking.
Once the water starts to boil again, it doesn't take long for the prawns to cook. As they cook, they'll begin to float to the surface and turn a brighter pink color. Once most of them are floating, about 3 minutes or so, they are done. Don't let the boiling water start to foam up.
Once they are done, remove them from the boiling water by pouring them through a strainer, or if you are cooking another batch, use some type of scoop to remove them. It's very important to get them out quickly and cool them down by running cold water over them. If you don't do this, they will continue cooking themselves and will become very soft and mushy.
Once they are cooled down you can then peel them.
Making the Caesar and Prawn Recipes Salad
Cook prawns and prepare salad according to directions. Pick out 10 -15 of the largest prawns and set them aside. Add the rest of the prawns to the mixed Caesar salad and mix well. Arrange the rest of the prawns on top of the salad. Open a bottle of your favorite white wine and add garlic bread. This prawn recipe salad mix will make 2 very large dinner salads or 4 - 6 side salads. Enjoy!
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