BC Spot Prawn & Shellfish Hot Pot

Ingredients:

• 12 fresh BC Spot Prawns

• 12 fresh Salt Spring Island Mussels

• 12 fresh Manila Clams

• 1 large Shallot, diced

• 2 stalks Green Garlic, sliced

• 1 bunch Swiss Chard roughly chopped

• Handful or two of Cherry Tomatoes, halved

• 1 ear of fresh Corn on the Cob, shucked & boiled for 7-10 minutes, and cut from the cob

• 1 Bird's Eye Chili, seeds removed & finely chopped

• 1 small handful fresh Parsley, roughly chopped

• 2 Cups Dry White Wine.

• 1 Cup Coconut Milk.

• 2 Tbsp Curry Powder.

• Pinch of Saffron Threads.

• 1 Lime for juice.

• 2 Tbsp Butter.

• Kosher Salt & Fresh Cracked Black Pepper.

• Some Fresh Baked Bread of your choosing (for serving).

Directions:

1. In a large sauce pan, melt 1 Tbsp of butter of medium heat. Once it starts to sizzle, add the shallot and garlic. Stir well.

2. Add the chard once it begins to get a little bit of colour on it. Cook for about 5 minutes, stirring regularly.

3. Next, toss in the tomatoes, corn, and chili. Stir.

4. Add the wine, coconut milk, curry powder, saffron, half the lime juice, and a good helping of salt and pepper. Stir well. Bring to a boil.

5. Reduce the heat to medium, toss in the Shellfish, stir, and cover. Cook for about 5 minutes or until the shells of the Mussels and Clams have opened and the Prawns are light pink.

6. Add the parsley and second tablespoon of butter.

7. Discard any Shellfish that didn't open during the cooking process.

Rich's BC Spot Prawn Pasta

Ingredients:

• 1 lb. BC Spot Prawn Tails - peeled

• 1 small package Pasta - your favourite long noodle

• 1 cup Heavy Cream

• ½ cup Parmesan Cheese - grated

• ¼ cup Butter

• 6 cloves Garlic - minced

• Fresh Parsley - chopped

• Salt & Pepper to taste

Directions:

1. Cook the pasta according to package directions, rinse in cold water to halt cooking and set it aside for later.

2. Heat the butter in a large saucepan and add the garlic. Sauté until golden brown.

3. Pour in the cream and lower the heat to a simmer.

4. Add the parsley and parmesan cheese and stir until cheese melts.

5. Stir in the BC Spot Prawn tails and cook for about 4 minutes, until tails are firm and slightly opaque in colour.

6. Toss your noodles with the sauce, season with salt & pepper, and serve with salad.

Prawns in Coconut Milk

*Courtesy  of Authentic Indian Cooking by Madhuri's Kitchen

Ingredients:

• 2 lbs. BC Spot Prawn Tails - peeled

• 1 Tsp Turmeric

• 4 Tbsp Clarified Butter

• 1 ½ Onions - coarsely chopped

• 3 Cloves Garlic - minced

• 1 Tsp Fresh Ginger – chopped

• 2 Tsp Fresh Coriander - chopped

• ½ cup Fresh Coconut - grated - remove rind

• 2 Tbsp Water

• 2 Tsp Tandoori Pepper Mix

• 1 ½ cups boiling Water

• 1 Tsp Salt - or to taste

• Juice of 1 Lemon

• Cilantro for Garnish - finely chopped

Directions:

1. Place peeled Prawn Tails and turmeric in covered containers and toss well to coat. Set aside.

2. Puree onions, garlic, ginger, coriander and coconut in blender. Add enough water to facilitate blending.

3. Heat butter in a saucepan and sauté prawns until colour changes, about 2-3 minutes. Remove from pan and set aside.

4. Add blended paste to pan and fry for 5 minutes, stirring constantly and sprinkling with a little water.

5. When butter separates from mixture, add prawns, boiling water, and salt. Reduce heat and simmer.

6. Add lemon juice and serve on a bed of rice, garnishing with chopped cilantro.

Jalapeño BC Spot Prawns

Ingredients:

• 3-4 lbs live BC Spot Prawns (or 1-2 lbs fresh tails)

• 3 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Butter

• 4 Garlic Cloves thinly sliced

• 2 Jalapeno Peppers thinly sliced

• ¼ cup Flat Leaf Parsley

• 1 Lemon

• Freshly cracked Black Pepper

Directions:

• In a 12-14 inch sauté pan, on medium heat add olive oil, butter and garlic, lightly sauté until the garlic starts to soften.

• Turn heat up, add Prawns and jalapeños. Toss for 2-3 minutes, until Prawns are just opaque.

• Add parsley, juice of lemon and freshly cracked black pepper. Serve immediately in a large bowl. Enjoy!

Grilled Lemon Garlic BC Spot Prawn Skewers

Ingredients:

• 1-pound BC Spot Prawn Tails

• 4 Garlic cloves - minced

• 1 bunch Chives - chopped fine

• 1 Tsp Sea Salt

• 4 Tbsp Butter - melted

• Zest and juice of 1 Lemon

• 8 presoaked Wooden Skewers (soaking the skewers prevents

      them from burning on the grill)

Directions:

1. Mix together all ingredients except BC Spot Prawn tails in a small bowl.

2. Pour most of the mixture into a freezer bag with a zip closure - set aside about 1 Tsp of this marinade for later.

3. Add the Spot Prawn tails to the bag with the lemon garlic marinade, and gently toss to coat.

4. Squeeze as much air out of the bag as you can and close the zipper.

5. Allow the Prawns to marinate in the refrigerator for about 30 minutes.

6. Remove the Prawns from the marinade and then arrange them on the skewers, piercing both the meat and the end tail section. 3-4 Prawns per skewer.

7. On a preheated grill, place each skewer so that the tails are lying on their sides.

8. Cook for about 1-2 minutes on this side, and while they are cooking, brush them with the leftover marinade.

9. Turn the Prawns over and cook for another 1-2 minutes.

10. Remove Prawns from the grill and serve on a platter with dishes of your favourite dipping sauces. We suggest garlic butter, chili mayo, or tartar sauce.

Crispy Prosciutto and Basil Wrapped Spot Prawns

Ingredients:

• 3 Tbsp Canola Oil

• ½ lb Spot Prawn Tails

• 12-16 thin slices of Proscuitto

• 12-16 Basil leaves

• 1 cup Panko Bread Crumbs

• ½ cup Flour

• 2 Eggs whisked

Directions:

*For every ½ lb of Prawn tails, you get between 12 and 16 Prawns.*

1. First wrap each Prawn with one basil leaf then one strip of prosciutto. If the prosciutto slices are too big, you may need to cut in half lengthwise.

2. Put bread crumbs, flour and eggs in three separate bowls.

3. Coat the prawns with flour, then dip in the egg and coat with bread crumbs.

4. Heat oil in a nonstick pan at medium high. Cook the prawns about 2 minutes a side.

5. Serve immediately with your favourite side dish (i.e. salad)!

BC Spot Prawn Mango Stir Fry

Ingredients:

• 1 Tbsp Olive Oil

• 2 Tbsp chopped Fresh Ginger

• 2 cloves Garlic, chopped

• ¾ Tsp Hot Red pepper flakes

• 1 lb BC Spot Prawns, peeled

• 1 Red Bell Pepper diced

• 1 Mango peeled and diced

• 1 Tbsp Soy Sauce

• 1 Tsp Toasted Sesame Oil

• 3 Green Onions chopped

• ½ cup Fresh Basil Leaves shredded

Directions:

1. Heat the olive oil in a wok over medium heat. Mix in the ginger, garlic, and red pepper flakes.

2. Cook and stir for one minute.

3. Raise the heat to high. Add red and green peppers and the Prawns and stir-fry for 3 minutes until Prawns are just opaque.

4. Add the mango and cook for another 30 seconds.

5. Remove from heat, and mix in the soy sauce, sesame oil, green onion and basil leaves.

6. Serve immediately.

BC Spot Prawn Green Thai Curry

Ingredients:

• 1lb Prawn tails or 1Kg box of whole Prawns

• 1 Tbsp Cooking Oil (corn, safflower or peanut oil, not olive oil)

• 3 Tbsp Green Curry Paste

• 2 cups Coconut Milk

• 2½ Kaffir Lime Leaves, torn

• 2-3 Fresh Red Chilies sliced diagonally

• ¼ cup Sweet Basil Leaf (optional)

• 1½ Tbsp Fish Sauce

• 1½ Tsp Sugar

• Sweet Basil Leaves and Red Chili slices for garnish

Directions:

1. Peel 1lb tub of tails, or remove heads from whole Prawns and peel.

2. Heat cooking oil and the green curry paste over medium heat in a wok or sauté pan until fragrant.

3. Reduce the heat; gradually add 1½ cups of the coconut milk, a little at a time. Stirring until a film of green oil surfaces.

4. Add the Prawns and kaffir lime leaves, and cook for one minute until fragrant and the Prawns are cooked through.

5. Add the remaining coconut milk, season with sugar and fish sauce.

6. Sprinkle sweet basil leaves and red chilies over, then turn off the heat and remove from element.

7. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.