This recipe for garlic butter spot prawns is an Alaskan upgrade to a classic shrimp scampi. Spot prawns have a succulent texture and incredibly sweet flavor that enhance this simple, easy dish.
The Wild Alaskan Company recipe team recently hosted a Live Event, demonstrating how easy it is to make garlic butter spot prawns.
How to Make Garlic Butter Spot Prawns
The steps for making garlic butter spot prawns are fast and simple.
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Lightly saute the spot prawns, then remove from heat.
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Cook shallots and garlic until soft, then add white wine or stock to deglaze the pan.
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Add spot prawns back in pan and toss in sauce.
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Enjoy!
Ingredients:
The quality of each ingredient counts when you’re making garlic butter spot prawns, since the ingredient list is short.
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Alaskan spot prawns: These wild-caught, sustainably sourced crustaceans are sweeter and more buttery than your average variety of shrimp. They’re the key to this dish. For the freshest spot prawns, look for flash-frozen spot prawns; or, if you live on the Pacific coast near a spot prawn fishery, spot prawns that were harvested that day.
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Garlic: Locally grown garlic tends to have the sweetest, least bitter flavor, if you can find it. Otherwise, regular grocery store garlic is fine to use.
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Butter: A high-quality grass-fed butter will be the richest, most flavorful option for this recipe. If you’re not able to use butter, you can substitute high-quality extra-virgin olive oil.
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Shallots: You can replace these with a small amount of sweet onion.
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White wine: If you don’t have a bottle of white wine open to cook with, any wine will do here. You can also substitute sherry or brandy, or even a splash of veggie stock.
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Chili flakes and parsley: These ingredients add complexity to the garlic butter spot prawns. However, chili flakes can be left out or replaced with a small amount of cayenne. Parsley can also be omitted or replaced with an herb like dill, chives, or even tarragon.
How to Prep Spot Prawns
First, you’ll want to defrost the spot prawns.
For this recipe, it’s best to remove the shells from the prawns before cooking with them, as they’re tricky to remove once the prawns are cooked.
Don’t throw away the shells though. Prawn shells contain lots of flavor, so we recommend reserving them to make stock. The shells can be stored in the freezer until you’re ready to cook with them.
What to Serve with Garlic Butter Spot Prawns
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Buttered noodles (spaghetti, linguine)
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Crusty bread
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Fresh green salad
