Spot shrimp season opened this weekend and we headed out to catch our limit! We were oh so lucky to hit the sunniest weather yet this spring. We caught just over two limits (180 spot prawns) so were happy with our first shrimping adventure this season.
We basically are using this website spot prawns as a guide for how to treat them after catching. So far so good.
Tonight for dinner I tried out a new recipe and hope to have many more this season! This was a delicious, light recipe with a bit of spice. The recipe called for a spicier pepper and I chose to go with the Serrano and I can’t imagine going much hotter. It was delicious!
1 pound spot prawns, or other large prawns, shell-on
Zest of 1 lime
2 limes, juiced
2 teaspoons fish sauce
2 teaspoons sugar
2 bird’s eye chili, thinly sliced (I used Serrano)
1 cup cilantro, roughly chopped
Salt and freshly ground pepper to taste
Prepare your prawns: use a pair of kitchen shears to cut through the back of the shell. Cutting through the shell lets you devein the prawn easily. In a large bowl, mix together the lime juice, fish sauce and sugar until the sugar is dissolved. Add the zest, chill and cilantro. Taste and season with salt and freshly ground pepper.
Heat up a cast iron skillet (I just used a regular large frying pan) over medium-high heat. Add a bit of olive oil to the pan. When hot, add the prawns and cook without moving for 2 minutes. Flip and continue to cook for 1-2 minutes, until pink and firm. Toss the shrimp in the dressing. Enjoy hot.