Spot prawns on a Caesar? Yes please. These particularly plump prawns came via Catch Sitka, a way to purchase impeccable Alaskan seafood online (check out my review and get a special deal too!). I usually marinate these before cooking, in a rough mix of:
- Olive oil
- Soy sauce
- A little lemon juice
- Garlic
- Salt
- Pepper
- Herbs (Italian, or something otherwise mellow)
The exact ratios aren’t too important, I always change it up, just taste before adding the prawn; and remember not to go overboard on the acid which can toughen up meat as it marinates. With the prawns added to the mix, leave them in the refrigerator for four hours or so – they risk becoming mealy or too tough with much more than that.
From there use your preferred cooking method and hey presto, some of the best shrimp you ever tasted. Me, yep you guessed it – the air fryer. A quick short sharp max cooking blast for barely 4-5 minutes does the trick.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!