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    Home » Recipe » Wild West Coast Prawns In Tomato Fennel Broth And How to Grill Them Simply

    Wild West Coast Prawns In Tomato Fennel Broth And How to Grill Them Simply

    Published: May 15, 2019 · Modified: Apr 22, 2021 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Fresh BC Spot Prawn Recipes

    I love fresh prawns and I love them simply grilled whole or in this recipe of prawns in a rich tasting yet light tomato fennel broth. Spot prawn recipes tend to be quick to cook and are usually steamed, boiled, pan fried or grilled. Stewing is not recommended as they should only be cooked a few minutes so they don't dry out or get tough. Most cooking methods will have them cooked in about 2-4 minutes, talk about fast food!

    Oceanwise Spot Prawns In Tomato Fennel Broth-Wild Seafood At It's Best
    Oceanwise Spot Prawns In Tomato Fennel Broth-Wild Seafood At It's Best
    Jump to:
    • Fresh BC Spot Prawn Recipes
    • Commercial Prawn Fishing In BC
    • Spot Prawn Season
    • The Prawn Ceremony
    • Head To The Fishermen's' Wharf In May
    • Recipe
    • Recipe

    Commercial Prawn Fishing In BC

    Prawns are a really healthy protein rich in nutrients yet low in calories and fat and just about the best seafood money can buy. I may be biased because I grew up in a prawn (and salmon, shrimp, octopus etc) fishing family but I know a lot of people agree.

    For those that don't know me well, I used to commercial fish here on the West Coast of Canada. I mostly deck handed with my dad, occasionally I worked on other boats too. Over the years I fished salmon, prawns, shrimp and halibut and each fishery was different.

    Fresh BC Spot Prawns (Shrimp)
    Fresh BC Spot Prawns (Shrimp)

    Spot Prawn Season

    May in BC is the start of a short Spot Prawn season, a fishery that is run very sustainably with very little by-catch. Each boat must have a license which allows for a set amount of traps which fishers are allowed to pull up from the sea once per day during daylight hours.

    Prawns tend to live along steep cliffs and shores. Because of the way they are processed on board, boats often fish in relatively sheltered areas as compared to other fisheries like salmon, crab or halibut. Live prawns need to be kept safely alive in tanks and prawns getting processed for freezing at sea need accurate weighing, measuring and packaging.

    Spot Prawns Packaged And Processed By Me For Freezing And Shipping To Japan
    Spot Prawns Packaged And Processed By Me For Freezing And Shipping To Japan

    This makes for a pretty nice fishery-one where you actually get to sleep at night and get to shore occasionally to explore the inlets, old logging camps and beaches (as long as there is no broken gear that you're staying up to fix before morning). The fishery has changed drastically over the years. When I first started fishing prawns, there was no limit on how long or how many times a day you could pull the traps. I can tell you it was definitely a more physically demanding job back then!

    My Boat Cat, A Himalayan Cat Named Dudley Who Loved Prawns And Crab
    My Boat Cat, A Himalayan Cat Named Dudley Who Loved Prawns And Crab

    If I sound sentimental, it's because I am. Although there were times I was exhausted and never wanted to see another prawn again, there were many more times of seeing amazing untouched beauty away from civilization, seeing sea creatures I never knew existed and of course eating all the fresh prawns!

    Grizzly Bears In Glendale Up Knights Inlet BC
    Grizzly Bears In Glendale Up Knights Inlet BC

    The Prawn Ceremony

    My brother, Tavis, and I who spent a few seasons deck handing together would ceremoniously eat the first prawns of the season raw before then cooking up a feast. Often we ate them steamed or pan fried with garlic butter (cook gently just until opaque and immediately remove from heat so they don't over cook) but after we'd had our fill, it was time to get creative. I can't count the number of recipes we tried over the years but it was a lot!

    Today I'm sharing two spot prawn recipes, Prawns In Fennel Tomato Broth and simple Grilled Spot Prawns. You can also check out my Wild West Coast Shrimp Cocktail Mexican Style another west coast shrimp recipe that works well with prawns too.

    Oceanwise Spot Prawns In Tomato Orange Fennel Broth
    Oceanwise Spot Prawns In Tomato Orange Fennel Broth
    Fresh West Coast Peel And Eat Spot Prawns (Shrimp)
    Fresh West Coast Peel And Eat Spot Prawns (Shrimp)

    These are both delicious and easy. The first because the broth can be made ahead and then gently reheated to poach the prawns in and the second recipe needs nothing more than a hot grill and a little herbed garlic butter to baste with. Do you have another favourite spot prawn recipe? Let me know below in the comments!

    Head To The Fishermen's' Wharf In May

    Spot prawn season will only last a month or two so be sure to get down to your local fishing wharf or fishmonger to buy some fresh or frozen at sea, you won't be dissappointed! (Here in Campbell River you can buy live prawns at Crabby Bob's at the fisherman's wharf)

    Happy spring my Friends!

    ox Sabrina

    Recipe

    Fresh Easy Spot Prawn Recipe With Garlic Tomato And Fennel

    Spot Prawns In Tomato Fennel Broth

    Poaching spot prawns whole with head on is great for added flavour and for those who love slurping the juice from the top of the prawn (set out a bowl for empty shells) but if you're not comfortable with that or you just want your dinner to be a little tidier, go ahead and shell the prawns first before cooking.
    5 from 15 votes
    Print Pin Rate
    Course: Main Course, Seafood
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Author: Sabrina Currie

    Ingredients

    • 2 tablespoon Olive Oil
    • 1 Shallot, Finely Chopped
    • 1 Garlic Clove, Minced
    • ½ teaspoon Anise Seed
    • Pinch Hot Pepper Flakes
    • 1 Large Tomatoes, 1" Dice
    • 1 Bulb Of Fennel, Whites 1" Dice And Fronds Reserved For Garnish
    • 2 c Vegetable Broth
    • 1 Navel Orange, Zested And Juiced
    • 2 lb Prawns, Left Whole Or Peeled
    • 1 Bunch Parsley, Coarsely Chopped For Garnish

    Instructions

    • In a wide saucepan with high sides (see picture), heat olive oil on medium heat and saute shallot, garlic, anise seed and hot pepper flakes until onion is translucent but not browned.
    • Add tomato and cook until mushy, then add fennel and saute until slightly softened.
    • Add broth, orange zest and juice and bring to a simmer. Prepare bowls in a warm oven, bread or toast if serving and set table. Once you are ready, add prawns to broth and cook just until opaque. 
    • Once prawns are cooked, serve them in bowls immediately with plenty of broth and garnished with fennel fronds and parsley.
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!

    Recipe

    Fresh West Coast Peel And Eat Spot Prawns (Shrimp)

    Easy Grilled Prawns With Garlic And Parsley Butter

    Delicious and easy, these large size shrimp are perfect to toss on the grill, basting a few times with garlic butter and herbs, then served on a platter with lots of napkins for your guests to eat, shelling them as they go.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer, Dinner, Main Course, Seafood
    Cuisine: American, canadian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4 people
    Calories: 185kcal
    Author: Sabrina Currie

    Ingredients

    • 1 lb Fresh Spot Prawns Fresh whole prawns or fresh tails or thawed prawn tails.
    • ¼ c Butter
    • 2 tbsp Olive Oil
    • 2 tablespoon Parsley, Finely Chopped
    • 1 clove Garlic, Minced
    • 1 tablespoon Lemon Juice, Fresh Squeezed
    • 3-6 drops Hot Sauce
    • Salt and Pepper to taste

    Instructions

    • Preheat gas or charcoal grill to medium high.
    • In a small bowl or glass measuring cup, melt butter with olive oil, parsley, garlic and lemon juice in a small saucepan or in the microwave. Stir together and season with salt, pepper and hot sauce. Be generous with the salt as it will be brushed thinly over all the prawns.
    • Organize your prawns, melted garlic butter, basting brush and a plate to put cooked prawns on beside the grill. Place prawns on the grill then baste with garlic butter and close lid for 1 minute. Open and flip prawns and baste again then close lid for 1 more minute.
    • Open lid and check prawns, removing any that are opaque through and let remaining cook until just opaque. Depending on the heat of your grill, this shouldn't take longer than 5 minutes. Once all prawns are on plate, drizzle remaining butter mixture over and serve immediately.

    Notes

    If you are grilling prawn tails, they will cook in less time than whole prawns. 1 to 1 ½ minutes per side is all they will need. 
    If cooking shelled prawns, they will cook in 1-2 minutes.
    My best tips? Cook the prawns minimally to avoid overcooking and serve them outside on a picnic table covered in newspaper for easy cleanup.

    Nutrition

    Calories: 185kcal | Carbohydrates: 2g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 744mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 727IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!
    Wild Sustainable Spot Prawns In Tomato Orange And Fennel Broth
    Wild Sustainable Spot Prawns In Tomato Orange And Fennel Broth
    Oceanwise Spot Prawns In Tomato Orange Fennel Broth
    Oceanwise Spot Prawns In Tomato Orange Fennel Broth


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    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Bernice Hill

      May 21, 2019 at 10:26 am

      5 stars
      DAMN, girl!! this post is making me drool in the worst way...Spot Prawn season is one of the most wonderful times of the year...I sure wish they were more accessible here in Calgary. I'd make this recipe in a heartbeat!

      Reply
      • SabCurrie

        May 21, 2019 at 3:29 pm

        Thanks Bernice! Yes, they are so delicious, sorry they’re not so accessible where you are but hopefully over time they’ll arrive there more often as people focus on supporting Canadian food products 🇨🇦 but of course frozen at sea prawns work beautifully too 🦐

        Reply
    2. Leanne | Crumb Top Baking

      May 21, 2019 at 3:20 pm

      5 stars
      I had no idea you used to commercial fish! I can only imagine some of the beautiful scenery you were able to enjoy as you worked. Those prawns look so perfect for grilling, and the broth sounds so flavourful. The perfect pairing for sure!

      Reply
      • SabCurrie

        May 21, 2019 at 3:27 pm

        Thanks so much Leanne! No better scenery than pristine unspoiled inlets and mountains for sure 💚

        Reply
    3. Joss

      May 21, 2019 at 7:05 pm

      5 stars
      It just doesn't get any better than grilled wild prawns, I mean yum!

      Reply
      • SabCurrie

        May 21, 2019 at 9:39 pm

        Right?!?! West Coast seasonal treats 🙂

        Reply
    4. micki

      May 23, 2019 at 12:15 pm

      5 stars
      My husband absolutely loves this - he says there's nothing as good as fresh prawns that are grilled and hot.

      Reply
      • SabCurrie

        May 23, 2019 at 2:14 pm

        Thanks Micki, I totally agree, with fresh ingredients, simple is often the best!

        Reply
    5. Melanie @ Non Appét'Eat

      May 24, 2019 at 11:26 am

      5 stars
      We are loooooove pawns and this looks so delicious! My father in law is in the seafood business as well and we get to try some amazing pawns too 😉

      Reply
      • SabCurrie

        May 24, 2019 at 2:10 pm

        Thanks Melanie! I miss getting them straight off the boat but have a local fishmonger here that’s right on the dock so it’s the next best thing. Enjoy the season 🦐💛🦐

        Reply
    6. FouZia

      May 24, 2019 at 9:32 pm

      I love fresh prawns and grilling or cooking them with garlic and herb butter gives them a unique flavour and makes them so delicious. Nothing like fresh prawns. Yumm!

      Reply
      • SabCurrie

        May 27, 2019 at 12:24 pm

        I agree, thanks Fouzia!

        Reply
    7. [email protected]

      May 25, 2019 at 10:05 am

      5 stars
      I'm in prawn heaven. I absolutely love spot prawns, and the opening of the season is always so exciting. I have to say, I'm a little jealous of your access to the freshest of the fresh (and, let's face it - the free-est of the free, because these bad boys have gotten pricey). Both of your recipes sounds spectacular, but I'm especially taken with the tomato orange fennel broth. What a delightful way to highlight such a wonderful seafood!

      Reply
    8. Terri Gilson

      May 27, 2019 at 12:23 pm

      5 stars
      OH you are sooo very lucky to get such fresh prawns! I love prawns dearly, but am unfortunately, land-locked! I guess I'll be trying these recipes with frozen, although I know they'll still be incredible!

      Reply
      • SabCurrie

        May 27, 2019 at 12:25 pm

        Thanks for your comment Terri. So sorry there aren’t fresh ones where you are but frozen will work great anyway. Enjoy 🙂

        Reply

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