BC Seafood Festival is almost here. Plenty of fish, mussels, oysters, geoduck and spot prawns will be offered up.
Wild BC spot prawns are a delicacy known around the world for their sweet, delicate flavour and firm texture.
When spot prawns in in season every chef jumps on the catches and before you know it, the season is over. If you are lucky enough to find some at your local fishmonger, grab some before it is gone.
Chefs will serve it up in a few different ways but usually it ends up being – raw, in seafood boils, and deep fried.
Here is novel idea below.
How to get the most from your seasonal and expensive spot prawns
Rinse the prawns, then peel and save the shells
Put the shells into a stock pot, add 3 cups cold water and 3 cups white wine. Bring to a boil, then lower to simmer.
Put the peeled prawns into a steaming insert (or tied up in a cheesecloth sack with strings), lower into the simmering pot and cook for 2 minutes. Once cooked, placed the prawns immediately into a cold water bath. Drain and use for the Gordon Ramsay’s Prawn Cocktail recipe.
Finish the stock for later use…add chopped onions, garlic, thyme, dill, 3 more cups of a sweeter wine, plus 2 cups water, and salt and pepper to taste. Simmer until reduced by half. Strain, discard the solids and retain the liquid for the next seafood dish on your menu.
Here is the fastest prawn cocktail recipe by Gordon Ramsay.