Hands down, prawns are a favourite: the plumper, juicier and sweeter, the better! And that is why nothing can beat the flavour of a B.C. spot prawn. Thank goodness May is just around the corner! I often turn down packages of frozen tiger prawns, in anticipation of the tastier more sustainable version to come. Spot prawns will be available soon, so keep your eyes peeled. Buy them when you have the opportunity; their season only lasts 6 weeks – usually shouldering May and June.
B.C. Spot Prawns in Whiskey:
Heat oil and butter in a skillet on medium heat. Add onion and garlic, saute two or three minutes, until onion softens. Add thyme, prawns, salt and pepper. Saute until B.C. Spot Prawns just begin to turn pink, about 2 minutes. Do not over cook. Pour whiskey over prawns. Light a match and flame whiskey. As soon as flames disappear, remove prawns from skillet. Pour in white wine and stock. Bring to a boil, and boil until liquid is reduced by half, about three minutes. Add whipping cream and reduce until slightly thickened, about a minute. Return B.C. Spot Prawns to skillet, sprinkle with parsley, chives and more salt and pepper to taste. Serve over rice or pasta. This recipe serves four. Enjoy!
Source: recipe from Ann and Tom Schaffer at Finest at Sea.