Recipes
| The Secret: | DO NOT OVER COOK. It’s better to under cook than over cook. The prawns continue to cook in the shells. |
| To Thaw: | Put them in a colander in the sink and run cold water over the prawns. They will thaw really quickly and you can cook them right away.; |
| To Boil: | Put them in boiling water and boil in the shells. Only boil for 2 minutes then run cold water over to stop the cooking process. |
| BAR B Q: | Place thawed prawns in a bowl and drizzle with olive oil, sea salt and crushed garlic. Skewer and BBQ for 2-3 minutes on each side. For extra flavor, peel the prawns and marinate with olive oil and garlic for a couple minutes or up to two hours. BBQ for 2 to 3 minutes on each side. |
| Stir Fry: | Sauté prawns in melted butter and crushed garlic and a pinch of sea salt, with or without the shells. |
| Note: | It is really hard to peel fresh prawns; it is really easy to peel them once they have been frozen or cooked. |
Sizzling Prawns
- 1 ½ lbs. prawns, peeled
- 6 cloves garlic, chopped
- ½ tsp. hot pepper flakes (optional)
- ¼ tsp. salt
- 2/3 cup extra-virgin olive oil
- 2 tbsp. finely chopped fresh parsley
Preheat oven to 450 F. Spread prawns in a single layer in baking dish. Sprinkle prawns evenly with garlic, pepper flakes and salt and oil. Bake, uncovered, for 10 to 12 minutes, stirring once. Sprinkle with parsley and serve. Serve with French bread for mopping up the flavorful oil.
Spot Prawns & Dip
- 8 oz. cream cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 lb. BC Spot Prawns (bought from PacificWestSeafood.ca, of course!!!)
- 1 cup cocktail sauce
- 2 cups grated mozzarella cheese
- 3 green onions-chopped
- ½ green pepper – chopped
Thaw prawns, then place in boiling water for 2 minutes. Drain and pour cold water over prawns to stop the cooking process. Peel the prawns, put in refrigerator to cool.
Mix cream cheese, sour cream and mayonnaise together. Spread over serving dish. Add a layer of cocktail sauce, then mozzarella cheese, green onion and green pepper. Arrange prawns on top. Cover until ready to serve. Serve with crackers.
BC Spot Prawns in Pomegranate Curry
While pomegranate is in the name, you can make the recipe without it and it’s still delicious. This dish is sweet & spicy, but you can take out the jalapeno pepper if you’re worried. And if you prefer it sweeter, use and extra ¼ cup of pomegranate juice.
- 36 to 42 BC Spot Prawns (either 6 or 7 per person)
- ½ tsp. salt
- 1/3 cup canola or grapeseed oil
- 1 tbsp. cumin seeds or 1 tsp. ground cumin
- 1 med. Red onion, finely chopped
- 1 tsp. turmeric powder
- 1 tsp. salt
- 1 tsp. ground cayenne
- 1 tsp. finely chopped jalapeno pepper
- 1 tbsp. finely chopped fresh ginger
- ½ cup unsweetened, natural pomegranate juice
Shell the spot prawns. Rub them gently with salt and place in bowl in refrigerator if you’re not going to cook them right away. You don’t need to devein these prawns, but if you use other prawns you may also need to devein them.
In a large frying pan, heat oil on med/high for 45 seconds. Sprinkle the cumin seeds and wait until they start to sizzle. Add onions. Sauté onions until golden brown.. Reduce heat and add turmeric, salt and cayenne. Stir and sauté one minute. Add jalapeno pepper and ginger, sauté for one minute.
Add the pomegranate juice and bring to a boil, which should be less than 30 seconds. Add the prawns and stir gently. Sauté the prawns for about 3 minutes. Be gentle while stirring.