Part 5/9:
In culinary contexts, shrimp and prawns exhibit subtle taste differences that can influence their use in various dishes. Generally, meat from shrimp has a firmer texture and is often used in dishes where it is diced or integrated with other ingredients, such as pasta dishes, seafood salads, and stir fries.
On the other hand, prawns are described as having a more delicate and sweeter flavor, making them suitable for preparation methods that allow their taste to stand out, such as grilling or serving in rich sauces. Their larger size means they can also take center stage as the dish's main feature.