An expert guide on breaking down shrimp-buying labels at the grocery store that includes the differences between fresh vs.

Terri Ciccone is Eater’s Deputy Director of Audience Development. She has helped shape social, video, and newsletter content strategy around everything Eater audiences love — food, dining, restaurant ...

1 pound medium-size prawns (26 to 30 count), shelled and deveined, with tails intact Rinse shrimp and pat dry. Combine salt, white pepper, egg white, cornstarch and 2 tablespoons oil with prawns. Let ...