Best omelet I ever had: shrimp, scallops, crab, haddock and shark, covered with hollandaise.
Shrimps, prawns and all sorts of seafood in quiche are delish. The seafood, eggs and cheese really go together.Interesting! I've never put seafood in quiche. Is that usually a good combo--seafood and eggs/cheese? I generally avoid that. I love seafood though! Could eat it every day!
I use the precooked shrimp in cold dishes/salads,etc. hubby likes them in a basic pasta salad, as he hates tuna salad. Otherwise I buy frozen raw shrimp. In the Midwest, even the prawns at expensive groceries tend to have been frozen. Once in a while, if I drive 80 miles to a high end store, I can find Gulf shrimp. Yum! I made one heck of a Scampi the other night. Lots and lots and lots of fresh sliced garlic. Cats didn't pester us, as they don't care for much garlic.
On this side of the pond the term prawn is usually used for very large shrimp.Shrimps, prawns and all sorts of seafood in quiche are delish. The seafood, eggs and cheese really go together.
EDIT: sorry, just realised - Prawns are shrimp where you are. We distinguish between prawns and their smaller relative because we get delicious little brown Morecambe Bay shrimps potted in spiced butter or just the plain freshly boiled shrimps in a bag to eat as you walk along the Promanade. Yummy!
Shrimp scampi is what's said here too. Not sure what else one would "scampi". I suppose fish strips or crayfish? The first time I heard of the term "prawns" was when I was in London on a college trip with fellow Americans, eons ago. I hear it occasionally here, but I figure it refers to large shrimp.
I don't have a recipe. For Scampi I just melt butter with olive oil, throw in 10 sliced cloves of garlic, a bunch of chopped fresh parsley. When oil mix is hot I toss in a few pounds of peeled raw shrimp and sauté til turning pink. Shut off heat as they turn so as not to overcook. Season with s&p to taste. I serve with a wold rice pilaf and fresh steamed green beans. Yum. Adjust garlic etc to taste. Frankly, one can never have too much garlic!
Needs lemon juice.