According to the Spruce Eats, it is clear these two crustaceans are very different from each other. The terms "shrimp" and "prawn" seem to be used interchangeably. The words "shrimp" and "prawn" originated in England but the UK tends to refer to both of these crustaceans as prawns.
Although it is clear these two crustaceans are very different from each other, the terms "shrimp" and "prawn" seem to be used interchangeably. Food labeled as prawns are often larger than shrimp but aren't necessarily true prawns. And sometimes chefs and restaurant menus will label dishes slightly erroneously to make them sound more appealing, and shrimp and prawns are no exception, particularly if the recipe is ethnic in origin.
Choose your shrimp or prawns based on what size you want and what your recipe calls for, and whether they've been caught or raised in an environmentally responsible way. U.S. wild-caught shrimp/prawns is a well-managed fishery, for example. Similarly, U.S. shrimp/prawn farms follow better practices than many others.
Serves 4
Ingredients:
12 large prawns (about 16 count)
2 tablespoons olive oil
1/4 teaspoon piment d'Espeiette
Fleur de sel or other coarse salt for finishing
1 tablespoon Garlic chips
1 teaspoon finely diced confit of Lemon
1 teaspoon finely chopped fresh flat leaf parsley
Instructions:
Using a paring knife, working on the convex side- opposite the legs, cut along the length of each prawn shell, leaving the head and tail intact. Remove and discard the dark vein-like intestinal tract.
Heat a skillet over medium high heat. Add 1 tablespoon of the olive oil and warm it until it ripples. Can use garlic oil from making the chips. Add the prawns and cook on the first side for about 2 minutes or until they begin to turn opaque. Using tongs, turn and cook on the second side for about 2 minutes, or until pink and opaque.
To serve, immediately transfer the prawns to a warmed plate and sprinkle with the piment d'Espelette, finishing salt, garlic chips, lemon confit, and parsley. Drizzle the remaining olive oil over the shrimp and toss well.