If you love shrimp and lobster, then you need to try a spot prawn. They resemble a large shrimp but have the texture of a lobster tail. We had them for the first time last year in Seattle and everyone in the family loved them. We returned to Seattle again a couple weeks ago and ordered several pounds. Due to the weather conditions in Alaska, they finally arrived.
I sautéd them tonight and had to share this recipe. The simplest recipes are always the best! All the recipes on this link from several top Vancouver restaurants look amazing.
For this dish, use a very high quality butter with more butter fat. It will be rich as well as more nutritious. Pasture raised cows are suppose to produce milk with more Vitamin E and CLA which may lower your cholesterol. Kerrygold uses grass fed cows to make their butter. My friend at Stir It Up told me about this butter and it really does create a richer sauce.
Definitely get some French bread to soak up the leftover sauce. I wish we had some. Since I did not, I saved the sauce to use for later.
Now you can serve these as an appetizer or throw them on some pasta for a heartier meal. I decided to add them on top of my white Alaskan King salmon that arrived with the spot prawns and cooked the salmon in the garlic wine sauce. It was divine!
Original Recipe From John Bishop, owner of Bishop’s
1) Heat a large fry pan on medium high heat. Add butter, garlic and parsley and lightly fry together for 1-2 minutes. (NOTE: I chopped my 2 cloves of garlic in the parsley and pinch of Margarita Himalayan Salt with Zest of Lime. I find it is easier to chop garlic with salt. If you do this, do not add salt in the next step.)
2) Add whole prawns and white wine. Toss together and lightly season with salt and pepper. Cover and cook for 4-5 minutes. ( I did not cover mine)
3) Serve in warm bowls with lemon slices and warm crunchy baguette.
4) Now if you want to serve these over Alaskan King Salmon, place the salmon filet in the pan you just used to saute the spot prawns. Make sure your oven is really hot and on broil. The residual heat from the saute will cook the underside of the salmon and the broiler will cook the top. I usually cook my salmon for 7 minutes and then let it rest for another 7 minutes but this fillet was really thick so I cooked it for 12 minutes until it was golden brown but then but it back on the cooktop to cook the middle to medium. It took some effort but it was well worth it.
5) Plate the salmon with the spot prawns and pour the yummy garlic, wine sauce on top and garnish with parsley. Enjoy!
Wine Pairing from Perrine’s Wine Shop
I absolutely love this white wine. We originally bought this to pair with our honey glazed chicken and I went back to buy another bottle. It is very well balanced and I decided to use it to cook these prawns. I recommend cooking your food in the wine you plan to drink with the meal to tie them together. This white seems to go with so many different foods. You definitely should try it.
Jean-Claude Thevenet Clos De L’Ermitage Cuvée Vielles Vignes 2009 Saint-Veran
Note: I apologize these pictures are grainy. This time change is making it difficult to take photos with good light. I promise they will get better!