Sautéed Alaska Spot Prawns

Alaska spot prawns are usually sold frozen, headless, in 1 pound vacuum sealed packages. The easiest way to thaw them is to immerse the entire unopened package in a sink of cold water for about 40 minutes. Typically, you will notice that spot prawns are reddish in color and there is a cluster of roe under the tail of the animal. This roe would typically be removed before preparing the prawns. I prefer to reserve the roe and use it for making a sauce or to accompany sushi. Alternately, you can add the roe to the sauté dish below.

I prepared this dish in a cabin with minimal tools and ingredients. The results were outstanding and there were no leftovers.

  • 1 lb Alaska spot prawns, thawed and shelled
  • 1/4 cube butter
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 1/4 cup chopped parsley
  • 1/8 cup white wine or champagne (optional)

Melt the butter in a skillet over low heat. Once melted, add the shelled spot prawns and stir several times during the cooking process so that they are evenly cooked on all sides, approximately 5 minutes. Do not overcook. Season with salt and freshly ground pepper and squeeze the juice of 1 lemon over the prawns. Also add the wine, if desired. You may also add the roe to the skillet at this time (optional). Stir for an additional 1 minute and then transfer to a serving dish. Garnish with the chopped parsley for a delightful presentation and serve immediately.

This dish can be prepared as a main course or as a side dish.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
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