Sautéed British Columbia Spot Prawns with Garlic,
Jalapenos, and Spicy Mayo
|Meet Spotty the Spot Prawn|
I am very much in support of sustainable fishing. Spot prawn fishermen along the B.C. coast use baited traps on long lines attached to buoys. The number of other species that inadvertently end up in these prawn traps is relatively low. This type of fishing involves a relatively low amount of habitat damage. The great thing about spot prawns is that they are so well regulated that the stocks are constantly repopulating, and prawn lovers can feast without feeling the least bit guilty. L'il Burnt Toast moved to the coast over the weekend so I'm sure that she will find herself drawn to the False Creek dock at Granville Island.
|Hanging Out at the Hummingbird Feeder|
I tried my Spot Prawns several ways. The first I am sharing with you today keeps it simple based on a recipe from Canadian chef Robert Feenie of Lumiere fame. He says, "I have learned over the years that, when it comes to cooking seafood, simple is always best; the last thing you want to do is overcomplicate a seafood dish. You don't want to overpower the prawns' indescribable sweetness - which is the best thing about them."
Spot Prawns are natural fast food. If you choose to boil them they cook in two minutes in a pot of boiling water. Enjoy their succulent meat alone or with a dipping sauce of your choice. Mr. Feenie's recipe called for sauteing the prawns briefly in a pan, adding a touch of heat with the peppers and lots of garlic and then adding a splash of good British Columbia wine. After a glass of wine I got over my fear of eating things with their heads on...wink...wink. A little twist, peel back the shell and I was taken away to the sun-baked shore. The meat is intensely sweet and tender, without even a hint of fishiness when eaten so fresh. I tried them with new "smashed" potatoes, and a fresh mesclun garden salad. A loaf of crusty bread to sop up all the juices, plenty of napkins and the ability to lick your fingers and what more could you ask for? Maybe perhaps to have the season last for more than eight weeks! Keep it simple and buy a ton of fresh prawns while they're here.
**Sautéed British Columbia Spot Prawns with Garlic, Jalapenos and Spicy Mayo**
based on a recipe by Rob Feenie
3-4 pounds live prawns
1 tablespoon extra virgin olive oil
1 tablespoon butter
2-4 garlic cloves, thinly sliced (I crushed them)
2 red jalapeno peppers, thinly sliced ( I used 2 dried and added them to the saute pan with the garlic)
¼ cup flat leaf parsley
1 cup dry white wine
1 whole lemon
Freshly cracked black pepper
Spicy mayonnaise (recipe below)
In a 12-14 inch sauté pan, on medium heat add olive oil, butter and garlic, lightly sauté. (If using dried jalapenos add them now)
Turn heat up, add prawns and jalapenos. Toss for 1-2 minutes. Turn heat back to medium, add white wine, and cook for another minute.
Add parsley, juice of 1 lemon and finish with freshly cracked black pepper. (If you used dried jalapenos remove them now). Serve immediately in a large bowl with warm, crusty bread. Place the mayonnaise in the middle of the table with the prawns and have fun!
**Spicy Mayo **
1 cup of mayo
1 tablespoon of Sambal Oelek
Mix and season with salt and pepper.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.