Spot Prawns hang out in the Pacific Ocean off the coast of the U.S. and Canada. You can find them from Alaska all the way down to San Diego. They’re a very sustainable shrimp and come from a well-managed fishery focused on protecting the ecosystem.
Our wine expert Keith has two ideas for you when Spot Prawns are on your menu:
Lafond Chardonnay (CA) One of our best sellers, this lighter, fruity chardonnay is a summer favorite and works great with shrimp dishes of all types.
Jolie Folle Rose (France) Crisp rose is a beautiful pairing for our shrimp delights. The fresh fruit notes of strawberry and cherry and the gorgeous color light up your table and your meal.
So, a saute with garlic is perfect for Spot Prawns, but if you feel like flexing your kitchen muscles a bit, here is a recipe from Saveur you can try:
Grilled Spot Prawns with Finger Lime and Basil
2 lbs. spot prawns, unpeeled and heads on
1/2 cup extra virgin olive oil
1/2 lemon, juiced
1/2 bunch basil leaves, roughly chopped
5 finger limes
Sea salt and freshly ground black pepper, to taste
1. Preheat covered grill or grill pan to medium-high. Using a sharp pair of scissors, cut down the middle of the prawn tail shells to reveal and remove the central vein. Season prawns liberally with sea salt and freshly ground black pepper. Grill about 2 to 3 minutes per side, until just done. Transfer to a platter to rest a few minutes.
2. In a small mixing bowl, combine olive oil, lemon juice, and basil. Cut one end off each finger lime and gently squeeze the tiny juice pellets ("lime caviar") out of the rind into the bowl. Season with sea salt and freshly ground black pepper to taste. Drizzle the dressing over rested prawns and serve immediately.
Our shrimp party runs through Tuesday, so come on in today. You're running out of time to try an assortment of new shrimp from around the world!