Alaskan Prawns with Fresh Fennel
Print RecipeIngredients
- 1 tbsp olive oil
- 8 large wild caught Alaskan Prawns ( shell and legs on, bonus if eggs attached)
- 1 tbsp butter
- 2 tbsp dry white wine
- 1/2 tbsp lemon juice
- salt & pepper
- 1/8 tsp hot paprika
- 1/2 small fennel bulb thinly sliced
Instructions
If prawns have eggs remove and reserve for later. In a large iron cast heat up the olive oil, while that heats up wash the prawns in water and pat dry before adding to the pan with salt, pepper, and the paprika.
Cook the prawns until opaque ( about 2-3 minutes per side). If removing the shells, take the prawns out of the pan to cool down to be able to handle them while you make the sauce, and reserve the sauce for your broth if making. If keeping the shells on, proceed with the sauce.
Add the white wine and butter to the pan scraping up any bits that might be on the pan.
Shut the heat before adding the eggs from the prawns. Plate with 1/2 of the sauce, 4 prawns per dish, top with 1/4 tbsp lemon juice.
Notes
For the prawn broth, place all the shells in a quart pan (optional to add a quartered onion for flavor if not on a low foam diet) and cover with water. Add 1 tbsp olive oil, salt and pepper and bring to a boil for about 10 minutes and its ready to use in a risotto or sip!
If your lucky enough to come across some wild caught Alaskan prawns, buy them. If your really blessed and the eggs are still in tact, you just hit the jackpot my friend. These fat juicy prawns are served in a rich butter sauce made with the eggs from the prawns and some thinly sliced fennel pieces to add crunch and a layer of mild anise flavor.
Remove the eggs before cooking the prawns and only add them to the sauce once the heat has been turned off so as not to cook them and retain the triple threat: the flavor, color, and texture. Keep the shell on while cooking for added flavor and if your serving these to picky eaters, remove before serving and save the shells for a broth tomorrow or tonight, or you can go all out and be sure to suck all the juices from each leg. Happy eating!
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