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Originally Posted by After Shock Media
Isnt that just french for prawns?
So basicly use them as you would large shrimp or prawns. Scampi is always a good bet.
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I was guessing they could more or less be treated as a prawn or a crayfish but a lot of recipes have them being roasted, etc.
To be honest I never heard of them until today. That is what I get for growing up in a house where nearly everyone but me was allergic to shellfish.