On dealing with prawns.

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My best tip is to smoke them. If you use a smoke box, just fill it up with the critters and fire up.
Tastes delicious with white wine. As a starter or a whole bellyful. I usually have them with some aoli. The business of removing shells at the table is kind of social like when eating clams or oysters.
 
Here's a recipe for Shrimp & Grits (another Southern dish)

www.leitesculinaria.com/6249/recipes-shrimp-and-grits.html



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