|Spot Prawn Grill Fest|
I was very surprised to find out that they are also pink when they are uncooked. They are an extremely sustainable seafood. In fact, when I was down on the Pier at the Granville Fisherman's Wharf buying some from a boat, the purveyor dared me to eat one raw like David Suzuki had the other day when he went out catching with him. They are only available for a few months a year and sell for a premium in Vancouver. And like alot of rarer and specialty foods, alot of the catch is sold to Japan. So our philosophy is, try to find them as often as we can and we must have them at least once a year.
I made a Paella a couple weeks ago that I have not yet posted but was fab! It is similar to this Spot Prawn Paella I posted last summer. Today, though, with my sister visiting, we just cleanly grilled them.
Spot Prawn Grill FestServes 3-4
2 lbs Live Spot Prawn (Not for the squeemish. Hence, D did this grilling.)
2-3 T Olive Oil
Coarse Salt and Pepper
Fresh Parsley (optional)
Rinse the Live Prawn under water to wash any tank water off and drain. Drizzle with Olive Oil.
Place directly on a hot grill. Turning once, cook for 6 minutes total.
Remove from grill on to a serving platter or cutting board. Squeeze the Lemon on top and sprinkle with Coarse Sea Salt and Pepper. Add some fresh Parsley if you have it. Remember to get the goodness in the head.
We served this with BBQ'd Baked Potatoes, Corn on the Cob and a simple Spinach Salad. Wonderful!