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 ...

The stinging chiles, bright lemongrass and tart zing typically found in tom yum soup are reimagined as a luxurious sauce for seafood, served over grilled colossal river prawns. It’s part of Thitid ...

Thailand is famous for seafood but I wasn’t prepared for shrimp this big. These giant river prawns are grilled to perfection with rich, buttery head fat. This might be the biggest shrimp I’ve ever ...

We offer prawns only occasionally, and I like to serve them whole—but not everyone likes to see a whole big prawn on their plate. Now you’ve got me missing the giant river prawns in southern Thailand!

River prawns, like this Macrobrachium prawn raised in a local hatchery in the Senegal River basin, can consume a dozen or more snails per day. A team led by University of California, Berkeley, ...