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The tiger prawn (Penaeus monodon) is characterized by its large size and gray-striped shell, which turns pinkish-orange when cooked. This type of succulent shrimp is raised in tropical habitats from India and Thailand to Australia and South Africa. It is served throughout the U.S., breaded, sautéed or cooked and chilled with a side of cocktail sauce for dipping. The tiger prawn's digestive tract also called a vein and runs down its back. It's black, and while edible, can be removed before cooking. This process is called deveining.
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