Powell River Spot Prawn Festival http://www.prspotprawnfest.com 3nd Annual - June 1st 2013 Tue, 16 Apr 2013 20:51:54 +0000 en-US hourly 1 http://wordpress.org/?v=3.4.2 Bay Salt Prawn Skewers http://www.prspotprawnfest.com/2012/05/18/105/ http://www.prspotprawnfest.com/2012/05/18/105/#comments Fri, 18 May 2012 18:10:00 +0000 Amy http://www.prspotprawnfest.com/?p=105
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Bay Salt Prawn Skewers
Author: 
Recipe type: Main
 

The combination of bay leaves and prawns is quite an unconventional one, but I think it’s a winner. This recipe will make enough for a decent batch of bay salt – you can use it instead of normal salt. You won’t need as much as you would normally use though, as the bay gives it extra flavour. You can keep it in a container for a couple of months if you dry it out first.
Ingredients
  • Wooden skewers
  • Fresh Spot Prawns
  • Courgettes
  • Bay Leaves
  • Salt
  • Olive Oil
  • Lemon Juice
  • Peas
  • Broad Beans
  • Mint Leaves
  • Chive Flowers
  • Salt & Pepper

Instructions
  1. First of all, get your barbecue good and hot. If you’re using wooden skewers, soak four of them in some cold water for 10 minutes, so they don’t burn when you put them on the barbie later. Thread 5 prawns on to each skewer, make sure you poke through the fat and the thin part of each prawn. Slice the courgettes into ribbons with a speed peeler or a mandolin.
  2. To make the bay salt, crumble the bay leaves into a pestle and mortar and add the salt. Bash up the bay leaves until you have a vibrant green salt and all the bay leaves have broken down and released their natural oils.
  3. Sprinkle each of the prawn kebabs with a good pinch of the bay salt. Drizzle them with a little olive oil and pat and rub everything in. Place the skewers on the hot barbecue for a couple of minutes on each side. Fill the rest of the barbecue with the courgette slices – as they are so thin, they’ll only need cooking on one side. After 2 minutes, turn over the skewers and cook for a further 2 minutes while you start taking off the courgettes.
  4. Pour 3 tablespoons of good olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans and grilled courgettes. Tear over the mint leaves and the chive flowers, if using. Season with a little salt and pepper and gently mix everything together.
  5. Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it. Perfect light, healthy summer eating. Thanks Jamie!!

 

 

]]> http://www.prspotprawnfest.com/2012/05/18/105/feed/ 0 Fire Roasted Prawns w/ Habanero & Toasted Garlic Vinaigrette http://www.prspotprawnfest.com/2012/04/23/fire-roasted-prawns-w-habanero-toasted-garlic-vinaigrette/ http://www.prspotprawnfest.com/2012/04/23/fire-roasted-prawns-w-habanero-toasted-garlic-vinaigrette/#comments Mon, 23 Apr 2012 16:44:03 +0000 JoJo http://www.prspotprawnfest.com/?p=73
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Fire Roasted Prawns w/ Habanero & Toasted Garlic Vinaigrette
Author: 
Recipe type: Appetizer, Main
Serves: 4
 

From http://bcprawns.com
Ingredients
  • VINAIGRETTE
  • 6 garlic cloves
  • 1 cup pure olive oil
  • ½ fresh habañero or Scotch Bonnet chile, chopped
  • ¼ cup fresh lime juice
  • 2 tablespoons water
  • 1 tablespoon honey
  • ¼ cup cilantro, chopped
  • Salt and pepper, freshly ground
  • BC SPOT PRAWNS
  • 16 prawns, heads and shell on
  • Olive oil
  • Salt and freshly ground pepper
  • ¼ cup fresh cilantro, chopped

Instructions
  1. Place garlic and olive oil in a small saucepan, cook over low heat until lightly golden brown. Remove the garlic from the oil and place in a blender. Reserve the oil and let cool slightly.
  2. Add the habañero, lime juice, water and honey to the garlic in the blender and blend until smooth. With the motor running, slowly add ½ cup of the garlic-infused oil and blend until emulsified. Add the cilantro and blend for 5 seconds. Season with salt and pepper to taste.
  3. Cook the prawns. Heat the grill to high. Brush the prawns with olive oil and season with salt and pepper. Grill the prawns for 2 to 3 minutes per side until slightly charred and crusty and just cooked through. Remove the prawns to a platter and immediately drizzle with the vinaigrette and sprinkle with the chopped cilantro.

 

]]> http://www.prspotprawnfest.com/2012/04/23/fire-roasted-prawns-w-habanero-toasted-garlic-vinaigrette/feed/ 0 Garganelli Pasta with Spot Prawns and Lemon-Thyme Butter http://www.prspotprawnfest.com/2012/04/23/garganelli-pasta-with-spot-prawns-and-lemon-thyme-butter-sauce/ http://www.prspotprawnfest.com/2012/04/23/garganelli-pasta-with-spot-prawns-and-lemon-thyme-butter-sauce/#comments Mon, 23 Apr 2012 16:26:18 +0000 JoJo http://www.prspotprawnfest.com/?p=59 Ten Speed Press, 2002

“This dish was invented one night when I was craving some pasta, and it quickly went on the menu. The pasta is just coated rather than swimming in sauce. Serve this meal with a light Macon Chardonnay or a New Zealand Chardonnay.” – Rob Feenie

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Garganelli Pasta with Spot Prawns
Author: 
Recipe type: Main Dish
Serves: 4
 

This dish was invented one night when I was craving some pasta, and it quickly went on the menu. The pasta is just coated rather than swimming in sauce. Serve this meal with a light Macon Chardonnay or a New Zealand Chardonnay.
Ingredients
  • 2½ cups garganelli or penne pasta
  • Olive oil
  • Sauce
  • ¼ cup rice vinegar
  • ¼ cup dry white wine
  • 4 sprigs thyme, plus 2 sprigs with leaves removed
  • 1 teaspoon heavy cream (optional)
  • ¼ pound unsalted butter (1/2 cup)
  • 1 teaspoon lemon juice
  • 1 teaspoon fine lemon zest
  • Pasta Glaze
  • 1 cup chicken stock
  • 2 tablespoons unsalted butter
  • 1 tomato, peeled, seeded and finely chopped
  • 1 tablespoon chopped chives
  • 2 tablespoons julienned flat-leaf parsley
  • 1 teaspoon fine minced lemon zest
  • Prawns
  • 12 large prawns, peeled
  • 1 tablespoon grapeseed oil
  • 1 tablespoon unsalted butter
  • ¼ teaspoon minced garlic
  • 1 small shallot, minced

Instructions
  1. Prepare the Pasta
  2. In a large pot of boiling salted water, cook the pasta to al dente stage. Strain without rinsing the pasta. Toss with a small amount of olive oil. Spread on a flat baking sheet to air dry-this step allows the starch to remain on the pasta, which makes sauces cling better. You can do this ahead of time and store the pasta in resealable plastic bags.
  3. Prepare the Sauce
  4. In a small pot, combine vinegar, wine and the 4 sprigs thyme. Reduce to a syrupy consistency. Remove thyme sprigs. Whisk in cream-this step will prevent the sauce from separating. Remove from heat and whisk in butter a bit at a time. If sauce cools too much, return to low heat, but do not let it boil. When butter is incorporated, add lemon juice and zest along with thyme leaves to mixture. Season with salt. Keep warm.
  5. Prepare the Pasta Glaze
  6. In a large sauté pan over medium heat, reduce stock by half. Whisk in butter. Add the pasta and toss to warm through. Add tomato, chives, parsley and lemon zest, and season to taste with salt and freshly ground white pepper.
  7. Prepare the Prawns
  8. Season prawns with salt. In a nonstick frying pan, heat the oil over medium-high heat. When the pan is lightly smoking, add the prawns and quickly sauté. When prawns are pink on one side, add butter, garlic and shallot. Turn prawns and continue sautéing until cooked through. Remove from pan and keep warm.
  9. Assemble
  10. Over low heat, add the pasta and ¼ cup of the lemon and thyme sauce to the prawn juices. Toss until thoroughly warmed. Divide among 4 large bowls. Place 3 prawns on top of the pasta. Drizzle warm sauce on top of the prawns and around the plate.

Notes
Ten Speed Press, 2002

 

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