/2 lb raw prawns with shells

Prawns (Penaeus and related genera) are decapod crustaceans characterized by their elongated body, ten walking legs, and segmented exoskeleton. Native to coastal waters worldwide, they are distinguished from shrimp primarily by size—prawns are considerably larger, typically measuring 6 to 12 inches in length—and anatomical features including a pronounced rostrum (pointed snout) and overlapping body segments. Raw prawns retain their firm, translucent flesh and protective shell, which ranges in color from gray-green to brownish, depending on species and habitat. The flavor is delicate and sweet, with a subtle briny character that intensifies when the shell is cooked. Major commercial varieties include tiger prawns (distinguished by dark striping), king prawns (among the largest), and school prawns (smaller but abundant).

The shell comprises the exoskeleton's hard outer layer composed primarily of chitin and protein, protecting the underlying meat and imparting umami-rich flavor when simmered in stocks or broths.

Raw prawns with shells are fundamental to seafood cookery across Mediterranean, Asian, and contemporary cuisines. The intact shell serves multiple functions: it protects delicate flesh during cooking, infuses cooking liquids with minerals and flavor compounds, and provides visual appeal in presentation. Common preparations include grilling or pan-searing whole, producing caramelized exteriors while maintaining succulent interiors; simmering in stocks for risotto and paella; and steaming or boiling for cold preparations such as cocktails. Shells are routinely reserved for stock-making, yielding concentrated seafood broths essential to seafood bisques, bouillabaisse, and Asian broth-based dishes. Deveining is typically recommended before cooking to remove the intestinal tract and improve texture.