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
- 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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!