Apparently in other parts of the world, spring means that the sun shines, the flowers bloom, the birds chirp and everyone hulls out the patio furniture for a good cleaning. In BC it’s a different story, it rains, it rains some more, and just when you think it couldn’t possibly rain anymore we’ll get a record breaking rainfall. With all the rain you think that we’d grow webbed feet. Throughout all this spring rain there is some yummy seasonal foods that pop up as well, just to remind you that spring isn’t all about rain.

The return of spot prawns is, in my opinion, one of the most delicious spring foods BC has to offer.

 

 

This little guy is alive and it took the entire family (parents included) to decide how we were going kill the prawns. Everything seemed a little macabre but in the end it was easiest to just rip their heads off. I know, terrible, but it was fast and I am sure painless, well as painless at be-heading can be.

Spot Prawns are sweet, have a softer texture and are just amazing. In my opinion they’re the best of all the prawn varieties. They absorb a lot of flavor as well even through their shells. I’ve had them once this year already on mothers day when J’s super awesome cook of a sister steamed some for brunch. This time we decided to quickly pan fry them in a simple white wine and garlic.

Ingredients

  • 2 tbsp butter
  • 2 Tbsp. Garlic, chopped
  • 1-2 pounds fresh BC Spot Prawns, peeled and de-veined (or shells left on and beheaded if you prefer)
  • 1/4 cup white wine
  • 1/2 lemon juiced
  • 2-3 cloves of minced garlic
  • 1/4 cup chopped fresh parsley
  • salt and pepper

Put butter in a hot pan and melt. Add white wine and bring to a slow boil on med-high. Add prawns and garlic. Turn after about a min (until they barely start going pink) and turn over. Add lemon and parley. After about another minute or two, when they’re completely pink they’re done. Pour onto a plate or bowl and enjoy!

YUM-O sooooo good! The only thing that was missing was some rustic break or baguette to soak up the sauce. If you see spot prawns I HIGHLY recommend that you pick them up, you won’t be sorry!