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10 lbs. Spot Prawns

$200.00

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prawns 2017 upon harvest

10 lbs. Spot Prawns

$200.00

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Estimated Delivery October 30, 2019

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Characteristics of the Shellfish

  • 16-20 ct per pound
  • Sweet and savory flavor
  • Firm texture and hard shell
  • Raw and Cooked: Naturally rose pink to orange color
  • Low in Sodium
  • Supplies calcium, phosphorus, potassium and vitamin A
  • Naturally colored by carotene
  • May contain roe, delicious orange eggs

Details of Harvest and Seasonality

Harvest Area: Southeast Alaska
Gear Type: Pot Trap
Primary Fishery Management: Alaska Dept. of Fish and Game
Harvest Season: October through November

Suggested Cooking & Holding

It is not necessary to thaw spot prawns before cooking unless your recipe requires peeled spot prawns with the prawn tail shells removed before cooking.

Steam:

  • Bring water to a boil and season as desired before steaming frozen spot prawns. Cover and steam for up to 25 minutes.
  • A plate over an inverted bowl may be used in place of a steamer rack to prevent boiling spot prawns. CAUTION! Do not touch hot plate, bowl or steamer rack. Use tongs while handling spot prawns.
  • Spot Prawns are fully cooked about 5 minutes after the tails curl. Stir prawns to assure even doneness.
  • Approximate cooking time is 18 minutes for frozen spot prawns.  Once the frozen spot prawns have been added to the pot, begin timer after the hot water returns to a boil. Allow 5-7 minutes for hot water to return to a boil.

Grill:

  • 300 degrees for skewered spot prawn tails.
  • Baste spot prawn tails with oil and season as desired
  • Peeled spot prawns tails – grill for 6-7 minutes turning once.
  • Shells on spot prawns tails – grill 10-18 minutes turning as needed.
  • Spot Prawns are fully cooked about 5 minutes after the tails curl. Turn skewered prawns to assure even doneness.

Bake:

  • Preheat oven to 350 degrees
  • Add light oil and season as desired
  • Peeled spot prawn tails – cook for 12 minutes per inch of thickness.
  • Shell on spot prawn tails – cook for 20 minutes per inch of thickness.

Pan Sear:

  • Heat lightly oiled skillet to the smoke point then place peeled spot prawn tails in hot skillet to cook for approximately 8-10 minutes.
  • Gently stir spot prawns tails only occassionally to assure even doneness.

Amanda’s Serving Suggestions

It is not necessary to thaw spot prawns before cooking unless your recipe requires peeled spot prawns with the prawn tail shells removed before cooking.

Steam:

  • Bring water to a boil and season as desired before steaming frozen spot prawns. Cover and steam for up to 25 minutes.
  • A plate over an inverted bowl may be used in place of a steamer rack to prevent boiling spot prawns. CAUTION! Do not touch hot plate, bowl or steamer rack. Use tongs while handling spot prawns.
  • Spot Prawns are fully cooked about 5 minutes after the tails curl. Stir prawns to assure even doneness.
  • Approximate cooking time is 18 minutes for frozen spot prawns.  Once the frozen spot prawns have been added to the pot, begin timer after the hot water returns to a boil. Allow 5-7 minutes for hot water to return to a boil.

Grill:

  • 300 degrees for skewered spot prawn tails.
  • Baste spot prawn tails with oil and season as desired
  • Peeled spot prawns tails – grill for 6-7 minutes turning once.
  • Shells on spot prawns tails – grill 10-18 minutes turning as needed.
  • Spot Prawns are fully cooked about 5 minutes after the tails curl. Turn skewered prawns to assure even doneness.

Bake:

  • Preheat oven to 350 degrees
  • Add light oil and season as desired
  • Peeled spot prawn tails – cook for 12 minutes per inch of thickness.
  • Shell on spot prawn tails – cook for 20 minutes per inch of thickness.

Pan Sear:

  • Heat lightly oiled skillet to the smoke point then place peeled spot prawn tails in hot skillet to cook for approximately 8-10 minutes.
  • Gently stir spot prawns tails only occassionally to assure even doneness.

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