Spot Prawn FiestaPosted: May 16, 2016
As our good friend Smarty says, it just wouldn’t be a spot-prawn opener without weather. And so it was. After days and days of blue skies and sunshine, our Puget Sound shrimp season–now down to a single, partial day–arrived with rain and wind. The kids and I joined Smarty for a few quick pulls and found serious abundance, which is, I suppose, one of the benefits of such a limited season. Since he moved away for work, we miss Smarty, and it was great to be out on the water with him again.
Spot prawns spoil quickly if the heads are left on, so the kids made fast work of cleaning and counting our haul. That’s Skyla and Weston, above, twisting shrimp heads.
Since we were already running late for a dinner party at our friends, Earl and Doreen Harper’s, place in Seattle, we ran for the ferry, hauling a big container of prawn tails on ice. That’s Chef Earl, working his magic in the kitchen, under the watchful supervision of the peanut gallery, aka, Dave McCoy.
And…Voila! The best spot prawns I’ve ever eaten, by far. Earl’s secret was a fast, hot, dry saute, followed by salt, butter, garlic and parsley in a hot–and humongous–pan. Seared on the outside, coated in salty, garlic-y butter, and firm and sweet inside, they were magnificent. Of course, Earl’s other 9 courses–including Spanish blood sausage and shredded apples wrapped in nettle leaves, and marinated pork skewers with roasted tomatoes–were off the hook as well. On the long, late drive home, full, happy and tired, we felt lucky to have such great friends and days.