It’s spot prawn season in B.C., and a great way to celebrate is at the first-ever Steveston Spot Prawn and Seafood Celebration, on now until June 5. Check out spot prawn sales everyday at Steveston’s Fisherman’s Wharf, cooking demos at Gulf of Georgia Cannery National Historic Site from pro chefs the weekend of May 21 and 22, and a “Dine About” component for those who prefer to leave the cooking to the professionals. Plus, participating Richmond restaurants will be featuring a special spot prawn menu for diners to dive into and enjoy the experience of true ocean-to-plate dining, as all seafood will be sourced from the Steveston fishermen. Below, a simple but delicious spot prawn recipe from Shane Dagan, owner of The Steveston Seafood House, that you can make at home. —Vita Daily
Peel and Eat Fire Grilled Spot Prawns with Herbed Butter
1 lb B.C. spot prawns
½ cup butter or ghee, melted
½ shallot, minced
2 cloves garlic, minced
2 Tbsp chopped flat leaf parsley
1 tsp fresh lemon juice
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ tsp red pepper flakes (or substitute paprika)
Avocado oil or vegetable oil
Preheat grill to 450ºF (med-high heat). Prepare the herb butter. Melt butter in a small saucepan over medium low heat. Add the minced shallot and garlic and allow to cook for only a few minutes stirring occasionally. Remove from heat, add salt, lemon juice, parsley, cracked pepper, and red pepper flakes. Set aside. Brush Prawn with a bit of avocado (or vegetable) oil. When the grill is hot, place the prawn on the grill. Grill for 90 seconds. Flip each piece over and spoon the herb butter onto prawns. Be careful because any dripping butter could cause flames to rise above the grill grate! Grill for another 1 -2 minutes or until the prawns are pink. The secret to great Spot Prawns is to not overcook! Spot Prawns are better slightly underdone than overdone. Carefully remove the prawns to a serving platter with fresh lemon wedges. Simply peel and eat! Serves 2.
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