Keep Your Prawns Firm & Fresh

It is important that you clean or boil your freshly caught prawns or shrimp while they are still alive, within 2-3 hours of purchasing (we are happy to show you how to remove the heads). After cleaning, enjoy immediately or you may store fresh in an airtight container for 2 to 3 days in your refrigerator or freeze by placing them in an airtight container with water surrounding the prawns. Freeze up to 1 year.

Delicious, wild Puget Sound Prawns require only 1 to 3 minutes cooking time—grill, sauté, boil or steam. Leave the shell on or remove. (The shell offers lots of flavor and helps insulate the meat.)

Simple Grill Prawns
Score prawns down the back of the shell and halfway into the meat. Sauté over medium/high heat, 4 T. olive oil; 1 lb. prawns, 4 cloves of minced garlic; sauté until shells turn coral-red and the meat is white throughout. Remove from heat; squeeze fresh lemon juice, 2 T “Franks” hot sauce and 2 T. of butter into the pan if desired. Serve with French bread to soak up the sauce.

Prawns with Pesto
Marinate 1 lb. of prawn meat (no shells) in pesto for several hours or overnight. Pesto—Mix: 1 cup basil leaves, 1/4 cup pine nuts, 2 T chopped garlic, 1/2 cup olive oil, salt/pepper to taste. After marinating, place in a pan or hot grill, squeeze lemon juice and cook quickly until no longer translucent in center—about 1 minute on each side. Serve with your favorite pasta with diced tomatoes, fresh basil, olive oil and freshly grated parmesan cheese. Serve with extra lemon.

Basic Boiled Shrimp or Prawns
This is one recipe that doesn't require the heads to be removed. But, they need to be cooked within 2 hours of purchase. Fill a large stock pot with water, add 1/2 cup of salt and bring to a boil. Spot Prawns: Add 2 lbs. of prawns and boil for approximately 3-4 minutes, until prawns float. Coonstripe Shrimp: Use same method, but less cooking time.