Crystal Plant
Bring the taste of British Columbia to your dinner table with fresh seafood recipes for Sockeye Salmon, Spot Prawns with White Wine Sauce, and Dungeness Crab. Top off your meal with Bannock Bread and classic Nanaimo Bars if you’re not too full. There are lots of flavours to savour in British Columbia, and these are a few favourites from this stop.
Not only is this recipe simple it is also a delicious way to enjoy prawns. Taking less than 15 minutes from start to table, the recipe is also quick. If you are unsure what to serve with white spotted prawns – you can serve it with pasta, rice, grilled veggies, bread, and/or a salad. If you are using frozen prawns please see note below. Enjoy!
Spot Prawns with White Wine Sauce
Not only is this recipe simple it is also a delicious way to enjoy prawns. Taking less than 15 minutes from start to table, the recipe is also quick. If you are unsure what to serve with white spotted prawns – you can serve it with pasta, rice, grilled veggies, bread, and/or a salad. If you are using frozen prawns please see note below. Enjoy!
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
- 1 pound BC Spot Prawns (peeled if desired)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic crushed
- 1/2 cup white wine
- salt and pepper
- parsley
Instructions
Step 1: In a heavy bottomed skillet heat oil over medium-high heat.
Step 2: Pat the prawns with paper towel until completely dry.
Step 3: When the pan is nice and hot add the prawns and sear for 1-2 minutes per side.
Step 4: When the prawns are gently curled, pink and opaque add the garlic.
Step 5: With the pan still on medium-high add the white wine and reduce slightly then add the butter.
Step 6: Season with salt and pepper. Garnish with parsley.
Notes
Using Frozen Shrimp: Do not use a microwave for defrosting shrimp, or leave them to thaw on the kitchen counter at room temperature. The best way to defrost frozen shrimp is in a colander in the refrigerator overnight. The next best way is to seal them tightly in a Ziploc bag with all the air pressed out and then run cold water over the bag for five to 10 minutes. Don’t use warm or hot water, and don’t run water over them without the bag, or the shrimp will soak up water and turn soggy.
