The spot shrimp season opened on May 3, and there are some areas still open for harvesting one of the biggest, tastiest and most prized shrimp in the our local waters. Many anglers will be coming home and wondering how to prepare them, and Anthony’s Restaurant has a great recipe to “wow” your friends at the dinner table.
This season we have weekly recipes and advice from May through October on how to cook up and dish out a wide variety of local seafood by other experts like Tom Douglas; Tiffany Haugen, Outdoor Cooking expert/author; tackle shop owners; local seafood-market owners; and fishing guides and charter services.
Here is the spot prawns recipe provided by Anthony’s Restaurant:
Spot prawns are the largest of the shrimp caught in the Pacific along the coasts of Alaska and British Columbia, reaching lengths of approximately 12 inches. They should be purchased live with their heads on, and preferably right off a boat, as they are extremely perishable.
If you have the opportunity to purchase fresh, head on spot prawns, they can be simply prepared to showcase their wonderful flavor. The freshness of the spot prawns is key. They are extremely versatile, known for their sweet taste and firm texture. You can enjoy their natural sweetness by simply cooking the whole prawn in boiling, salted water and served with melted butter. Or you can enjoy them char-grilled with olive oil, salt and pepper. Once they are cooked, you’ll want to remove the head of the prawn and slurp. Then you can peel back the shell of the tail and savor.
Anthony’s Regional Chef, Tony Ring has provided one of his favorite spot prawn recipes often served at Anthony’s Pier 66, Spot Prawn Marinara. This dish highlights the simplicity of the prawns while adding in fresh basil, sun-dried tomatoes and chopped garlic.
A Seattle native, Chef Tony has been with Anthony’s for 32 years. He began as a Sous Chef at Anthony’s HomePort in Des Moines and was quickly promoted to Chef. In 1996, he became the opening Chef for Anthony’s Pier 66 and Bell Street Diner. Chef Tony was promoted to Regional Chef of the company in 2006.
SPOT PRAWN MARINARA
Yield: 2 Servings
½ Pound: Spot Prawns (tails, with shell and head removed)
14 Ounces: Cooked Angel Hair Pasta
2 Ounces: Unsalted Butter
2 Tablespoons: Chopped Garlic
5 Tablespoons: Fresh Chopped Basil
2 Tablespoons: Sun-dried Tomatoes
16 Ounces: Marinara Sauce (your favorite recipe, or store bought)
½ Teaspoon: Sugar
½ Cup: Diced Tomatoes
½ Teaspoon: Kosher Salt, to taste
Prepare a large skillet over medium heat, add the marinara sauce and heat for about 2 minutes.
Add cooked angel hair pasta, sugar, 2 Tablespoons of fresh chopped basil, diced tomatoes and sun-dried tomatoes. Toss together and heat through, 1-2 minutes.
While marinara mixture is warming, heat a medium skillet over medium heat and add butter.
Once the butter has melted, add garlic and sauté for 1 minute.
Add kosher salt and prawns and cook until prawns are opaque in color, about 2 minutes.
Add 2 Tablespoons fresh chopped basil and mix to heat through, 1 minute.
Divide the marinara and pasta mixture into two bowls.
Top with prawn mixture and garnish each bowl with remaining 1 Tablespoon fresh chopped basil leaves (optional).
(Original Anthony’s recipe that has been adapted for home preparation.)
Here is a breakdown of the sport spot shrimp fishing seasons:
Hood Canal Shrimp District (Marine Area 12): Open from 9 a.m. to 1 p.m. on May 7, 10 and 21.
Discovery Bay Shrimp District (Marine Area 6): Open from 7 a.m. to 3 p.m. on May 7, 10 and 21.
Neah Bay, eastern Strait of Juan De Fuca and southern Puget Sound (Marine Areas 4 east of the Bonilla-Tatoosh line, 5, 6 and 13, excluding Discovery Bay Shrimp District): Open daily and will close when the quota is attained or Sept. 15, whichever comes first. The exception is Marine Area 13, which closes for spot shrimp May 31.
San Juan Islands (Marine Area 7 East, South and West): Open May 7-10, May 21-24 and May 28-31. In Marine Area 7 West only, the season will be open daily beginning June 1 until the quota is reached or Sept. 15, whichever comes first.
Eastside of Whidbey Island, northern Puget Sound and central Puget Sound (Marine Areas 8-1, 8-2, 9 and 10): Open from 7 a.m. to 3 p.m. on May 7.
South-central Puget Sound (Marine Area 11: Open from 7 a.m. to 3 p.m. on May 7 and 10.
In areas 4, 5, 6, 7 (East, South and West) and 13, start times will be one hour before sunrise.
For more information, go to http://wdfw.wa.gov/news/mar2814d/.