Bite Size Seattle - Episode 6

In this episode of Bite Size Seattle, our Marketing Manager, Brett Godfrey, takes you into the kitchen to show you how to cook and eat spot prawns! 

Recipe

Renee Erickson's Messy Spot Prawns
From A Boat, A Whale And A Walrus

Feeds two!

INGREDIENTS

• 1 pound live, whole spot prawns

• 1 stick unsalted butter

• Kosher salt

• 2 large, thinly sliced garlic cloves

• 1 tsp hot paprika (or piment d'Espelette)

• Juice from one lemon

INSTRUCTIONS

The prawns cook quickly, you want to have all of your ingredients ready to go.
Thinly slice the garlic cloves.
Squeeze your lemon juice.
Unwrap your butter.
Measure out your hot paprika or piment d'Espelette.

Put the butter in the hot pan. When it is melted, add the prawns in one layer. Season generously with salt and cook for one minute. 

Distribute the paprika and garlic across the spot prawns. Using a pair of tongs, flip the spot prawn over and cook for one to two minutes more. You'll know the spot prawns are done when they curl up and the shells brown. Remove from the heat into a bowl or platter and serve immediately.