There is nothing like fresh spot prawns in the spring and I've gathered over 35 best spot prawn recipes for whole prawns or tails. While frozen prawns are great, fresh prawns are even better so get out and enjoy these beauties while they are here.
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With their distinctive white spots and generally large size, spot prawns work well in most recipes calling for large shrimp. Naturally sweet prawns shine in appetizers, soups, curries, pasta, risotto, salads, and more.
Their unique flavor easily stands on it's own but is also delicious paired with ingredients like lemon, white wine, fresh garlic, butter, herbs, curries, and spices. Take advantage of wild spot prawns when they are available fresh in the spring, and continue enjoying flash-frozen spot prawns through the rest of the year.
Cooking whole spot prawns helps keep them particularly juicy and adds lots of extra flavor compared to cooking just the tails. After raw and steamed fresh prawns, whole prawns simmered in a coconut based Thai curry is one of my favorite ways to enjoy them during the spot prawn season.
Where Are Spot Prawns From?
Fished up and down the coast of the Pacific Northwest from Alaska, through BC and down to California, they are a seasonal treat that are only available during the short season of May and June. Often known for where they're fished, you may hear them called Alaska spot prawns or wild B.C. spot prawns.
Prawn Stock
Seafood lovers know these large shrimp are crazy-good prepared head-on or head-off, raw or cooked. And don't discard the prawn shells! The shells are wonderful pan roasted and simmered into delicious stock for prawn chowder or bisque.
To make your own, heat oil in a pot over medium heat. Add prawn shells and cook, stirring occasionally until they are fragrant and well toasted, about 10 minutes. Add in a tablespoon of tomato paste and half a sliced onion and cook for a few more minutes, until the tomato paste caramelizes a little.
Add 1 cup of chopped carrots and half a cup of chopped celery and then fill your pot ⅔ full of water. Bring it to a boil, then reduce heat and let it simmer for approximately 2 hours. Strain well and use right away or store in fridge up to 3 days or freezer up to 3 months.
Appetizers
Salads
From wild B.C. spot prawns to the sweet shrimp of Alaska, these fresh shrimp are perfect in salads. Go for a light starter salad or go big with a meal salad starring these big, fresh shrimp. Avocado and tender lettuces are natural pairings as are citrus, tomatoes, herbs and garlic.
Just Prawns
Soup + Stew
Possibly the best way to cook prawns after raw or steamed, soups and stews and really highlight the sweet flavor and firm texture of prawns. Choose your favorite flavors - go with Italian, French or Thai with these recipes that really highlight the delicacy that is spot prawns.
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Pasta + Risotto
Fresh from the waters of the west coast of north America, spot prawns are a delicacy. Fished for just a short season in the spring, get down to your local fish monger or dock and buy some fresh ones to enjoy in one of these great prawn pasta recipes.
Curry
While many make their curry with just the tails, I swear by using the whole prawn including the spot prawn heads. The heads contain a tiny bit of meat and a whole lot of flavor and prawn juice. Using the heads makes Asian and other curries taste WAY more authentic and adds a wonderful richness to the broth.
Prawn Tacos
I mean, we can't have all the best recipe and forget about prawn tacos, can we?! Prep taco fillings and toast tortillas before quickly cooking prawns to fill your favorite flour or corn tortillas. An easy and crowd-pleasing dinner every time. I promise 😉
And More
Cook up a great, Southern-style prawn etouffee or use cooked prawns in prawn sandwiches. The sandwiches below are seasoned with a cocktail sauce-style spread but you can change it up with mix of cream cheese, mayo and dill or any other herbs you like, just season well with salt and pepper. And use good fresh buns or bread.
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More Seafood Recipes
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Cheers and happy cooking, Friends! Sabrina
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