Lemon Toss Spot Prawns
Serves: 2 (main course) or 4 (appetizers)
Cook & Prep Time: 10 mins.
Served with garlic butter [see recipe at bottom of page for easy garlic
butter]
Ingredients:
2 lbs. fresh BC spot prawns
2 tbsp. salt
2 tbsp. olive oil
1 whole lemon, sliced
2 tbsp. fresh parsley, chopped
Method:
Season the prawns with 2 tbsp. of salt.
Preheat a 12-inch covered sauté pan to medium/high heat. Add the olive oil along with the lemon slices and prawns. Cover and stir intermittently for 5-6 minutes.
Toss in the parsley, stir, cover, and turn the heat off. Let the mixture sit for another minute.
Serve with a tossed salad and a fresh chunk of sourdough bread.
When cooking spot prawns, it is always best to cook them whole to keep them moist and tender. Remove the heads after cooking. If you choose to cook the tails only, it will cut the cooking time in half.
Easy Garlic Butter
Ingredients:
1/2 cup fresh butter
3 fresh garlic cloves, crushed
1 tbsp. fresh lemon juice
Combine the above-listed ingredients in a microwaveable bowl and microwave for 2 minutes.
Another original mouth-watering recipe from Kosta the Fishmonger ... for
you to savour!
Special Remarks:
This has been one of the best years for local consumers to enjoy BC spot prawns.
The Japanese market for spot prawns has diminished considerably this year leaving plenty of stock for the local market. We are enjoying some nice large prawns that would normally be sold to Japan. Since Japan is still using up last year's inventory, it did not make major prawn purchases this year.
Spot prawns are available live, fresh whole, or fresh tails. To assure freshness of whole prawns, avoid any with darkening of the head.
You can also hold the head and wiggle the prawn to make sure the tail does not fall off. When the tail is firmly stuck to the head, the prawn is fresh.
For those who are squeamish about cooking the prawns live, place the prawns in the freezer for about 15-20 minutes before cooking them.
Spot prawn tails may also be eaten raw [sashimi] with soy sauce and wasabe. Try them raw at a sushi bar ... Live prawns are usually used in sashimi.
Leftover heads make a great prawn bisque. Contact us for a splendidly scrumptious prawn bisque recipe.
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.