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

Last Updated on April 22, 2021 by Sabrina Currie

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!

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.

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.

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!

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!

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.

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

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 8 votes

Print Pin Rate

Course: Main Course, Seafood

Prep Time: 15 minutes minutes

Cook Time: 15 minutes 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.
  

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📖 Recipe

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 6 votes

Print Pin Rate

Course: Appetizer, Dinner, Main Course, Seafood

Cuisine: American, canadian

Keyword: grilled shrimp, grilled spot prawns, how to cook spot prawns, Peel and eat prawns, peel and eat shrimp, Spot Prawns

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes 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

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