To cook : soak in boiling water and remove after cardinalized, stop cooking with cold water. Always cook the shrimp with their shells to retain all the flavour.
Dish idea : ”Linguine Coconut Prawns”. Fry onions, tomatoes, garlic and a bit of ginger in a saucepan, add the coconut milk and then add the cooked shrimps, shell-on or peeled.

- Pascal Barbot, L’Astrance, 3 Stars Michelin

Tel: +33 (0)1 40 50 84 40

Fax: + 33 (0)1 40 50 11 45

4 Rue Beethoven, 75016 Paris, France