Amaebi: Just deshell, put a little ponzu or soy sauce and enjoy! (thanks, Ang Wisco!)
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Sea Forager superstar Ang Wisco shares her special occasion Cioppino recipe, featuring spot prawns, halibut cheeks and mussels!
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Kirk isn’t kidding when he calls them pygmie lobsters, these fellas are big, way bigger even than the coonstripe shrimp! Plus the flavor and texture are ridiculously awesome too! Approaching cooking them like a lobster isn’t a bad idea. Please note that like all shellfish they are highly perishable, so eat them as soon as you can to enjoy them at their best.
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