In her hometown of Petersburg, Alaska, Wheelhouse Fish Co. founder Shalie Dahl Moore grew up surrounded by seafood. In fact, it was such a staple of her family’s diet that they had to find creative ways to keep things interesting. Yet she’s found that the simplest preparations can sometimes be the best way to let the natural beauty of the fresh seafood shine through. This recipe for spot prawns is the embodiment of that cooking philosophy. (And don’t get hung up on the rations: Dahl Moore insists you can’t go wrong.)
INGREDIENTS
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Per Dahl Moore: “Measure with your heart.”
- Wild-caught Alaskan spot prawns
- Butter
- Lemon zest
- Lemon juice
- Minced garlic
- Salt and pepper to taste
- Parsley for garnish
INSTRUCTIONS
- Shrimp can be left in their shell (for peel-and-eat shrimp) or peeled prior to cooking depending on personal preference/serving style.
- Melt butter in a frying pan on the stove.
- Quickly cook garlic until fragrant (30 seconds or so—do not overcook or burn).
- Add in spot prawns. (The secret here is to not overcook them; shrimp don’t typically take nearly as long as many people think—one or two minutes, and they are typically done.)
- Add in lemon juice and lemon zest. Season with salt and pepper to taste.
- Garnish with parsley, and serve with cocktail sauce, extra lemon garlic butter, your favorite pasta dish, or on their own.
Pro Tip: Keep your shrimp shells to use for a homemade stock. (You can freeze them if you aren’t going to make it right away.) “Using the whole fish,” says Dahl Moore, is a great way to reduce waste and to enjoy all that the spot prawns offer.
