Cook freshly harvested, sweet Santa Barbara head-on spot prawns over hot coals livened with aromatics and pimentòn. This garlicky, smoky, spicy dish is a winner. Freshly harvested head-on Santa ...
SEATTLE — Spot Prawns from Washington are in season right now, but if you're unsure how to cook them, Chef Tom Douglas has a recipe anyone can follow. He joined us from the Hot Stove Society kitchen.
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