Prawns and Shrimps
Ingredients
Directions
Boil prawns and shrimps until they are elastic and spring back when pulled by the tails.
Ensure the flesh is moist within the shells and well filled out for freshness.
Avoid overcooking to prevent them from becoming dry, tough, or shrunk up.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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