Spot prawns are large shrimp that are harvested off the West Coast of the United States and Canada from California all the way to Alaska. The spot prawns get their name from the four pale spots they have on their shells. These shrimp are more tender and sweeter than gulf shrimp and are best prepared boiled or sautéed with their shells intact because the shells add flavor to the shrimp and sauce. Diners then peel and eat the spot prawns themselves.
Step 1
Cut the spot prawn down the back with the kitchen shears, exposing the flesh. Leave the shells and the heads on.
Step 2
Heat the olive oil over high heat in a skillet. When the oil is hot, add the red pepper flakes, ginger and garlic. Reduce the heat to medium-high and sauté the ingredients until the garlic begins to pop in the pan.
Step 3
Add the shallots and the green onions and sauté for two minutes, stirring occasionally, to integrate the flavors.
Step 4
Add the prawns and sauté for one minute. Add the white wine and simmer for four minutes, or until the prawn shells turn pink and the prawn flesh is opaque.
Step 5
Remove the prawns with a spatula and serve in a large bowl with the sauce drizzled over the top of them. Allow the diners to peel their own prawns before eating.
Tips and Warnings
- If the prawns do not all fit into the skillet, cook them in two batches. Keep the cooked prawns warm by placing them in the serving dish covered with aluminum foil until all of the prawns have cooked.
Things You'll Need
- 2 lbs. fresh spot prawns
- 4 tbsp. olive oil
- 1 tsp. red pepper flakes, optional
- 1 inch peeled and grated fresh ginger, optional
- 1/2 cup sliced garlic, optional
- 1 1/2 cups sliced shallots, optional
- 2 sliced green onions, optional
- 1/2 cup dry white wine
- Kitchen shears
- Large skillet
- Spatula
- Serving bowl
- Aluminum foil
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