In Anticipation of Daniel's Arrival

LET THE FEAST BEGIN !

Prawners unload their catch close to the dock where we are moored.  In anticipation of Daniel's arrival I purchased 3 boxes (6 lbs) of Premium X-Large White Spot Prawns caught today, boxed and ready to ship to Japan. Presentation is very important so the heads are left on.  You can trade Beer for Prawns or you can buy them the prawners.

Wild BC Spot Prawns are a delicacy known around the world for their sweet, delicate flavour and firm texture.  They turn bright pink when cooked.

They vary greatly in size, with some larger females exceeding 23 cm or 9.6 inches in total length.

Wild BC Spot Prawns are Hermaphrodites being the first two years of their lives they are males and then they change into females.  They live a total of four years.

The more simple the Recipe the better!  Here is one that was recommended by one of the prawners:

INGREDIENTS:

1 pound whole spot prawns, heads on.  (Hmm, thinking I might take the heads off !)

2 tbsp butter

2 cloves garlic minced ( Hmm, thinking I might use more)

1 tbsp chopped parsley 

1/4 cup dry white wine (Hmm, thinking I might have a glass too)

Salt and Pepper to taste   (and maybe some Red Pepper Flakes)

INSTRUCTIONS:
 Heat a large fry pan on medium high heat.  Add butter, garlic and parsley and lightly saute for 1 to 2 minutes. Add hole prawn, white wine, salt and pepper to taste.  Cook 2 to 3 minutes or until prawns just turn pink.  DO NOT OVERCOOK!  Serve with crunchy baguette.
                                                     Buon Appetitte !