I am so excited to share my dinner from last night with you. So much excitement as it was all I could think about at work today. I rushed to the store grabbed my self my favourite rose from Monster Vineyards, poured myself a glass of wine and am ready to share my excitement. SPOT PRAWNS.
Spot prawns have a special place in my heart. A little science lesson: https://spotprawnfestival.com/about/
The beauty of spot prawns is that the season is such a short window that can be missed with the blink of an eye, but saving the short season to one meal (sometimes more) makes the excitement even more present. Usually, I truck down to the docks of Steveston village but this year, every time I went the fishermen were sold out, so I made my way to one of my favourite fishmonger’s. You get them alive, you can also ask them to take the heads off for you, or you can do it yourself, that is entirely up to you.
I always stick to my fail-safe way of cooking the prawns. Boiling salty water, with garlic, herbs and lemon. Served with a side of melted garlic butter. YUM! There are so many ways you can prepare them, but this way is my favourite and the easiest for making a large batch. Kodi and I cooked them up last night with some lemon risotto and our zucchini salad.
Prawns:
2 lbs Spot Prawns
Lemon
3 cloves Garlic Peeled
Thyme
Method:
Bring a big pot of water to boil with the lemon halved, the peeled garlic and a few sprigs of Thyme. Once the water is at a boil, toss the prawns in and count to 60 three times, or wait for 3 minutes. Take out and serve and eat immediately.
Garlic butter: Melt butter with some minced garlic.
Lemon Risotto
Ingredients:
3 tbsp Butter
1/4 red onion diced
2 cloves of garlic, minced
Thyme
3/4 cup Arborio Rice
3 cups of chicken broth
Salt and Pepper
Method:
Over medium heat, in a deep pan, melt the butter. Add the diced red onion and cook till transparent. Mix in the garlic and thyme and cook a bit longer. Add in the Arborio Rice and mix to coat with all the liquid in the pan. A little bit at a time, add the chicken broth and stir until all the liquid is absorbed into the rice. Keep repeating this process until the rice is cooked. Season with salt and pepper and enjoy!