bcprawns.com

Garganelli Pasta with Spot Prawns

sweed — Tue, 05 Aug 2008 15:00:27 +0000

Garganelli Pasta with Spot Prawns and a
Lemon-and-Thyme Butter Sauce
by Rob Feenie
from Lumière
(Ten Speed Press, 2002)
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.

convert Ingredients
2 1/2 cups garganelli or penne pasta
Olive oil

Sauce
1/4 cup rice vinegar
1/4 cup dry white wine
4 sprigs thyme, plus 2 sprigs with leaves removed
1 teaspoon heavy cream (optional)
1/4 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
1/4 teaspoon minced garlic
1 small shallot, minced

Method

Prepare the Pasta
1. 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.

Prepare the Sauce
1. 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.

Prepare the Pasta Glaze
1. 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.

Prepare the Prawns
1. 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.

Assemble
1. Over low heat, add the pasta and 1/4 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.

Fire Roasted Prawns with Habanero and Toasted Garlic Vinaigrette

sweed — Tue, 05 Aug 2008 06:45:18 +0000

SERVES: 4

ingredients

VINAIGRETTE

6 garlic cloves
1 cup pure olive oil
1/2 fresh habañero or Scotch Bonnet chile, chopped
1/4 cup fresh lime juice
2 tablespoons water
1 tablespoon honey
1/4 cup cilantro, chopped
Salt and pepper, freshly ground

BC SPOT PRAWNS

16 prawns, heads and shell on
Olive oil
Salt and freshly ground pepper
1/4 cup fresh cilantro, chopped

directions

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.
Add the habañero, lime juice, water and honey to the garlic in the blender and blend until smooth. With the motor running, slowly add 1/2 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.
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.

Grilled Spot Prawns with Crispy Shaved Vegetables

sweed — Tue, 05 Aug 2008 06:35:48 +0000

ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 30 MIN
SERVES: 8

Pacific Coast spot prawns, named for the distinctive white spots on their reddish-brown shells, have an unbelievably sweet, delicate flavor and firm, meaty texture. Since they can be hard to find, you can substitute almost any kind of jumbo head-on shrimp. You can even use big, fresh sardines (Japanese iwashi are the best); just debone them and grill them quickly over high heat.

ingredients

12 large spot prawns or jumbo shrimp
12 asparagus tips (2 inches long)
16 baby orange and yellow carrots with 1/2 inch of the green stems attached, peeled
4 baby turnips with 1/2 inch of the green stems attached, peeled
4 small red radishes with 1/2 inch of the green stems attached, peeled
1 small red onion
1 Kirby or Japanese cucumber, halved and seeded
1/2 cup celery leaves
1/2 cup flat-leaf parsley leaves
8 tarragon leaves
1/2 cup extra-virgin olive oil, plus more for brushing
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
Salt and freshly ground pepper

directions

Using a pair of kitchen scissors, cut down the middle of the backs of the prawn shells. Leave the shells on and pull out the central vein.
Fill a large bowl with ice water. Using a mandolin-style slicer, and holding the vegetables lengthwise, very thinly slice the asparagus tips, carrots, turnips, radishes, red onion and cucumber directly into the ice water bath. Add the celery, parsley and tarragon leaves and refrigerate until the vegetables are crisp, at least 30 minutes or up to 1 hour.
Light a grill. In a small bowl, mix the 1/2 cup of olive oil with the lemon juice and zest. Season the dressing with salt and pepper. Drain the vegetables and herbs and dry thoroughly in a salad spinner. Wrap the vegetables and herbs in paper towels and keep in the refrigerator.
Brush the prawns with olive oil and season with salt and pepper. Grill the prawns over a medium-hot fire until just cooked through, about 3 minutes per side. Transfer to a platter and let rest for 5 minutes.
In a large bowl, toss the vegetables and herbs with half of the dressing. Arrange the vegetables on 8 plates. Halve each prawn lengthwise through the shell. Top each salad with 3 prawn halves, drizzle with the remaining dressing and serve.

2008 Spot Prawn Festival

sweed — Thu, 01 May 2008 05:35:25 +0000

For Immediate Release - April 18, 2008

The Chefs’ Table Society of BC Announces the 2nd Annual Spot Prawn Festival

Vancouver, BC – The Chefs’ Table Society of BC is pleased to announce the Second Annual Spot Prawn Festival. Lasting for the duration of the season, the six to eight week Spot Prawn Festival will kick off on Saturday May 3rd from 12 pm to 5 pm with a community and family-friendly event at False Creek Fishermen’s Wharf.

This rain or shine launch will feature Vancouver’s top chefs preparing delicious spot prawn dishes, spot prawn specials at the award-winning Go Fish, a gathering of Vancouver’s chef and restaurant community, and the arrival of the season’s first spot prawns as local fishermen return to the wharf with their catch.

Food lovers will enjoy incredible spot prawn dishes from: Aurora Bistro, the Pear Tree, Wild Rice, Diva at the Met, Boneta, Hawksworth at the Georgia Hotel, Vij’s, Chambar, Cru, C Restaurant, Northwest Culinary Academy, the Pacific Institute of Culinary Arts, Jericho Tennis Club, Provence, Elixir Bistro Moderne and the Moustache Café.

The Spot Prawn Festival will also feature cooking demonstrations at Granville Island Public Market taking place at 11 am, 1 pm, and 3 pm on May 3rd, 4th and 10th. The incredible lineup of chefs preparing Spot Prawn recipes at the market include Peter Robertson, Raincity Grill; Tojo Hidekazu, Tojo’s; Frank Pabst, Blue Water Café; and James Walt from Araxi.

The goals of the Spot Prawn Festival are to highlight an environmentally sound and locally sourced product as a readily available and delicious alternative to Southeast Asian tiger; to help encourage the development of Vancouver’s first day-boat fishery delivering high quality spot prawns directly to the local community; and to remind us that farmer’s markets don’t stop at the water’s edge.

The annual Spot Prawn Festival will provide another local, fresh, and sustainable ingredient for our restaurant chefs and home cooks to enjoy. Those who take pride in serving the bounty of British Columbia can use this annual six to eight week window of opportunity to purchase live, locally sourced and sustainable spot prawns directly from our local fishermen at False Creek Fishermen’s Wharf and at participating restaurants serving local spot prawns. At $12 per pound for the public ($10 for Chefs’ Table members), they are an excellent and affordable alternative to the farmed tiger prawns served in most Vancouver restaurants.

Local. Sustainable. Delicious.

Join us for the 2nd Annual Local Spot Prawn Festival. Sponsored by the Pacific Prawn Fishermen’s Association, False Creek Fishermen’s Wharf, Organic Ocean, Go Fish, OriginO Organics, Ethical Bean Coffee and the Vancouver Aquarium Ocean Wise Program.

Launch date: Saturday May 3rd, 12:00pm - 5:00pm
Duration: The Spot Prawn Festival will run for six to eight weeks.
Buying times: Between 2pm – 6pm daily
Location: False Creek Fishermen’ Wharf, 1505 West 1st Avenue
(North-West of Granville Island, between the Burrard Street Bridge and the Granville Street Bridge - http://www.falsecreek.com/p_map.htm)

For further event information please visit:

www.chefstablesociety.ca

Prawn Spotting

sweed — Sun, 27 Apr 2008 15:56:30 +0000

Mia Stainsby, Vancouver Sun
Published: Wednesday, April 23, 2008

PRAWN SPOTTING: Spot prawn season is here and nowhere is it more evident than at False Creek Fishermen’s Wharf where the Second Annual Spot Prawn Festival takes place Saturday, May 3 from noon to 5 p.m., rain or shine. Aurora Bistro, Pear Tree, Wild Rice, Diva at The Met, Vij’s, Chambar, Cru, C Restaurant, Northwest Culinary Academy, Pacific Institute of Culinary Arts, Jericho Tennis Club, Provence, Elixir Bistro and the Moustache Cafe, as well as David Hawksworth from the Georgia Hotel, will have emissary chefs on hand, cooking and serving spot prawn dishes. Go Fish, which is located on the site, will have spot prawn specials. And, for those who want to cook for themselves, fishers will be selling the sustainable seafood at the Wharf (1505 West First Ave.) for $12 a pound. Spot prawns will be available at the Wharf for six to eight weeks between 2 and 6 p.m., daily.

As well, Granville Island Public Market will be featuring spot prawn cooking demonstrations May 3, 4, and 10, at 11 a.m., 1 p.m. and 3 p.m. Chefs at the Market will be Peter Robertson of Raincity Grill, Tojo Hidekazu of Tojo’s, Frank Pabst of Blue Water Cafe, and James Walt from Araxi (Whistler). For further event information, visit www.chefstablesociety.ca.

2008 Prawn Season

sweed — Fri, 25 Apr 2008 03:04:12 +0000

Prawn season will open this year on 1 May 2008. We should get to fish to the end of June but closing is dependant upon the spawner index which could be reached earlier.

We will have live spot prawns available after May 1. Order a few days ahead and pick up in Madeira Park. Frozen tails will be available anytime.

:edit:

27 June is the end of the 2008 season. We offer excellent quality, large spot prawn tails sharp frozen in ice. All are #1 and no seconds or weaks that did not make the live grade. Our prawn tails are processed as they come aboard the boat. Simply the best.

Please call 604-883-2984 or 604-883-1331 to order

BC Spot Prawn Festival

sweed — Mon, 16 Apr 2007 02:29:37 +0000

CHEFS’ TABLE SOCIETY ANNOUNCES THE FIRST ANNUAL SPOT PRAWN FESTIVAL
Launch date: Saturday May 3rd, 12:00pm - 6:00pm
Duration: The Spot Prawn Festival will run for six to eight weeks.
Buying times: The estimated time of arrival of the boats is 4.30pm to 5.30pm every afternoon.
Location: False Creek Fishermen’ Wharf
(1505 West 1st Avenue, North-West of Granville Island, between the Burrard Street Bridge and the Granville Street Bridge - http://www.falsecreek.com/p_map.htm)

The Chefs’ Table Society of BC has announced the First Annual Spot Prawn Festival, sponsored by False Creek Fishermen’s Wharf and the Vancouver Aquarium’s Oceanwise program. Lasting for the duration of the season, the six to eight week Spot Prawn Festival will kick off on Saturday May 3rd from 12 pm to 6 pm with a community and family-friendly event at False Creek Fishermen’s Wharf.

This rain or shine launch will feature a lively cooking demonstration stage hosted by Vancouver magazine’s Jamie Maw and some of Vancouver’s top chefs. Food lovers will see delicious samples, spot prawn specials at the award-winning Go Fish!, a gathering of Vancouver’s chef and restaurant community, and the arrival of the season’s first spot prawns as local fishermen return to the wharf with their catch. The Chefs’ Table Society cooking demonstrations will take place from 1 pm to 5 pm with the following chefs preparing dishes from their own spot prawn recipes:

John Bishop Bishop’s; Gord Martin Bin 941&942 / Go Fish; David Hawksworth West; Nico Schuermans Chambar; Don Letendre Elixir; Neil Wyles Hamilton Street Grill; and Dino Renaerts Chef Consultant.

The goals of the Spot Prawn Festival are to highlight an environmentally sound and locally sourced product as a readily available and delicious alternative to Southeast Asian tiger prawns (a staggering 900,000 tonnes of which are consumed worldwide per annum, with the overwhelming majority being farmed); to help encourage the development of Vancouver’s first day-boat fishery delivering high quality spot prawns directly to the local community; and to remind us that farmer’s markets don’t stop at the water’s edge.

The annual Spot Prawn Festival will provide another local, fresh, and sustainable ingredient for our restaurant chefs and home cooks to enjoy. Those who take pride in serving the bounty of British Columbia can use this annual six to eight week window of opportunity to purchase live, locally sourced and sustainable spot prawns directly from our local fishermen at False Creek Fishermen’s Wharf for $12 per pound for the public ($10 for Chefs’ Table members). The Chefs’ Table Society encourages local chefs and restaurants to purchase spot prawns during this period, and invites the public to participate by purchasing spot prawns not just from the docks but from participating restaurants as well.

Local. Sustainable. Delicious. Join us for the 1st Annual Local Spot Prawn Festival!

Contacts:
Tiffany Soper
CTS Director of Communications
604-783-0013
tiffanysoper@shaw.ca