When it comes to cooking fish, we often feel intimidated. The fear of miscooking is what drives people to avoid cooking it, but the recipe for prawns in a pan is so simple that you will immediately want to try it.

Buy fresh or frozen prawns, depending on what you can find, possibly already cleaned, so you will avoid having to do the dirty work.

Prawn tails




Prawns sautéed in a pan

If you’re using frozen prawns ,simply let the tails thaw at room temperature and add them to a sauté previously prepared with finely chopped onion, olive oil and parsley.

 Once the prawn tails have been added, it will be necessary to cook them a few minutes and after salting and peppering them they will be ready to be enjoyed.

In this case, since this preparation is an appetizer, the ideal would be to accompany them in a dish with croutons and a knob of butter to spread.

This same sauté of prawn can also be used for the preparation of some succulent pasta dish: mezze penne or linguine with prawn tails sauce.

Tartare prawn tails and onion

An extremely simple preparation, but that will surprise your guests. It is simply a matter of preparing a mixture with chopped prawn tails , to which will be added a chopped onion, extra virgin olive oil, salt, pepper and parsley.

Everything will be mixed and placed inside molds, dough-cups or glasses in finger-food style. To give a crunchy note to this simple tartare, you can prepare separately a couscous to accompany and serve on the side of the plate or simply breadcrumbs or almonds previously sautéed in a pan and placed on the tartare of prawn tails.

In short, as you have understood, prawn is a type of crustacean that lends itself to many preparations being precisely, rich in flavor and low in cholesterol, calories and fat, it will be perfect in many simple and fast preparations

About prawns and shrimps

Prawns are gray with shades ranging from pink to brown and that become red during cooking. They also have darker streak and are larger than shrimp.

Prawns come from the Mediterranean Sea, especially in the Adriatic area.

Prawns are more delicate and sweet than shrimps, which have a stronger flavor on the palate.

Being tastier, therefore, shrimps are suitable for the preparation of soups, paella or broth. The prawns, on the other hand, with a less strong flavor, go well with garlic, butter and parsley. They are an excellent condiment for pasta or rice, but also grilled

Be careful because the prawns, if they cook too much, fall apart.

Shrimps and prawns have many differences, but they bring various benefits to our body:

• give energy

• decrease general fatigue, both mental and physical

• preserve the health of skin and hair

• stimulate metabolism 

But do not exceed in eating them considering that they are highly allergenic foods.