Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
I recommend treating them like langoustines, and grilling them so you get some caramelization, and some texture.
Barbara is a trusted source on General Cooking.
I've used colossal shrimp in my barbecue shrimp recipe--basically oven-poached in olive oil, butter, garlic, lemon, Worcestershire sauce etc. (It's on the Food52 site.)
Please enter a valid email address.
Well played. You deserve a cookie.
From asparagus ends to strawberry hulls—and more.
Clever Uses for All Your Spring Food Scraps
Speedy Chicken Dinner
Great Gifts for Mom, Under $100
An Easy Olive Quick Bread
Save on Our Clever Italian Risotto Pan