If you choose to eat in-season, selecting foods that are available only at certain times of year, it can be a challenge. I admit it…I’m weak. I buy frozen mango year round and am often tempted by the luscious tropical fruits that have been imported from far-off locales, teasing me in the produce section with their colorful skins and exotic names. I aspire to do better but I’m a victim of my cravings.
A few weeks ago, while in the grocery store, I overheard (eavesdropped on) a young couple. He was excitedly describing a recipe he wanted to try and hopefully exclaimed “…and I can make it right? ‘Cause blueberries are in season now!” She didn’t bother to hide her obvious disdain “Uuuggghhh…ohmygawd…NO Gavin. Not for several weeks!”
Whoah! Hardcore, seriously hardcore. I was impressed and then scared. I ran away before she could catch a glimpse of any contraband I may have had in my basket.
Luckily the benefits of eating in-season gloriously outweigh the negatives. That first visit to the farmer’s market when they aren’t selling only root veg and lettuce! When summer tomatoes start to come out, smelling all ‘fruit of the earthy awesome’ and best of all when certain sea creatures make their runs through our waters…you know what I’m talking about here. Ooooh baby, spot prawns. Tiny morsels of succulent sea flesh, the taste, only enriched through your battle with those sharp nasty spines.
Yes. You can eat them on their own, a quick blanche in some salty boiling water. If you want something special however. Say, you’re headed over to your besties house and you want to make her feel like the princess she should be. Try this. It was inspired by a dipping sauce we tried at the Sandbar on Granville Island. It was served with our spot prawns and I made every effort not to lick the bowl clean…ok I DID that, but I was really subtle. The waiter kindly gave us the recipe and I promptly lost it. So when I say inspired…I mean inspired.
It’s quick, easy to make and tastes like you slaved over it. My favourite kind of recipe!
Spot Prawns in Cream Sauce
You can also blanche or steam the prawns whole and serve with the sauce on the side (as pictured).
- 3 lbs. fresh spot prawns, cleaned and peeled, tails left on
- 1 cup salted butter
- 1 cup whipping cream or plain Greek yogurt
- 2-3 tbsp. fresh ginger, finely grated
- juice from 1 lime
- pinch of salt & pepper
- Step 1 Ensure the prawns are clean and patted dry, butterfly them by slicing open from tail to ‘neck’, put aside
- Step 2 In a large saucepan melt the butter over medium heat.
- Step 3 Add the ginger stirring, so it doesn’t stick.
- Step 4 Gently whisk in the cream/yogurt and lime juice.
- Step 5 Add the prawns, spooning the sauce over them.
- Step 6 Simmer for 3-5 minutes, or until the prawn flesh turns solid white, don’t overcook!
- Step 7 Serve & watch them disappear!
“Ask not what you can do for your country. Ask what’s for lunch.” ~ Orson Welles