SEATTLE — Spot Prawns from Washington are in season right now, but if you're unsure how to cook them, Chef Tom Douglas has a recipe anyone can follow. He joined us from the Hot Stove Society kitchen.
Spot Prawns w/ Spring New Potato Salad and Peas
Servings: 2
Ingredients:
- ½ lb. New Potatoes
- 1 cup Shelled English Peas
- ½ lb Spot Prawns
- ¼ cup Cream
- ¼ cup crumbled feta
- 1 Tbsp Lemon infused olive oil
- Chives
- Dill
Instructions:
- Set a pot of water to boil. When boiling, cook potatoes until tender and then immediately drain. Allow to chill momentarily and then halve.
- Add potatoes, cream, and peas to a saucepan over medium heat. Season with salt and pepper. Allow to simmer until hot through.
- Meanwhile, remove the heads from the spot prawns and slice down the back, leaving the shell on. Season with salt and pepper and toss with oil (we used a lemon-infused olive oil).
- Grill or sauté prawns over medium-high heat until charred and just cooked through - about 3 minutes for a translucent center.
- Plate the peas and potatoes and top with grilled prawns.
- Chop fresh herbs and sprinkle over top. Add crumbled feta. Enjoy!
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