Spot Prawns on Toast... Just Doin' Some Good

There is just so much good in the world. 

Like when you are waiting to cross the street at an unmarked intersection and someone slows down to let you cross.

Or when you're sitting outside a cafe on your day off, sippin' back a london fog and a puppy comes up and starts jumping all over your feet wanting to play.... I might have known this particular puppy. But even if I didn't, I'd say that'd make for a pretty darn good evening.

And when a total stranger goes out of their way to do something nice for you and doesn't ask anything in return. Even refuses something in return. Just to be nice and helpful.

Or when someone simply smiles and says hello for no reason at all. It always catches us off guard but why should it? Say hello people!

And when you totally black out from too much gin, lose your wallet on the way home - which somehow still contains 50 bucks even though you were buying rounds of shots for all your friends - gets returned by a good Samaritan....with the money still in it.

Of course there's the crap. But why focus on the crap? It's easy to. Contagious, even. But it doesn't feel good. Not really. Oh, it might for a moment or two - but in the end the anger, frustration, sadness, alienation, poopy-pants feelings take over. I'm not saying don't vent if you feel upset - do it. Let it out. But then move on. Silver lining and all that bullshit, right? Right.

Something good right now? Spot prawns. 

Wild B.C. spot prawns come into season but for a couple of months a year, May - June. If you think you've had prawns before, you ain't seen nothing yet. These little babies are usually bought live, quickly prepared/cooked, and their meat is as succulent, tender and rich as lobster. They can also pinch your wallet like lobster but it's a seasonal treat that's well worth the pennies. Seriously. I am not joking. You want these prawns.

When buying spot prawns, look for nice pink crustaceans, with firm heads and tails that curl up under it. If you're lucky, they'll still be wiggling in the case. Watch your fingers after you get them home, they have a good poker at the end of their nose, and put them and their packaging in a bowl of ice in the refrigerator until ready to cook - preferably that day. They deteriorate rapidly and if their heads start to go black - it's a sign the meat is deteriorating. So cook em and eat em quick! If you aren't using them that day, immediately remove the heads - which can be frozen to make a future stock - and keep wrapped over ice for up to 3 days. Do NOT soak in water to clean them. These little babies are live shellfish and if you do that, you will kill them = not good to eat. You also don't have to worry about de-veining them either because they aren't the same category of fish as your ordinary prawns. Holla!

For more information on the spot prawn fishery as well as preparation information, click here. 

For succulent, simple, easy spot prawns on toast... Continue reading.

Spot Prawns on Toast

(printable recipe)

Ingredients:

Serves 2 as an appetizer or 1 as a main protein.

12 Live Spot Prawns, (heads removed if desired)

2 Thick Slices Sourdough Bread (or carb of your choice).

1/4 C Dry White Wine.

1/4 C Butter, unsalted.

2 Cloves Garlic, thinly sliced.

Small Handful Flat Leaf Italian Parsley, finely chopped.

Kosher Salt & Fresh Cracked Black Pepper.

Lemon Wedge for garnish.

What to Do:

Turn your BBQ or Broiler to high. 

As that heats, place a large frying pan over medium heat with half the butter. Meanwhile season the prawns with salt and pepper. Once the butter starts to sizzle and brown slightly, toss in the garlic and prawns. Cover and cook about 30 seconds, flip, re-cover and cook another 30 seconds or so.

Remove the lid and and gently add the wine. Allow it to reduce for about a minute or so to allow the alcohol to cook off.

Add the parsley and other half of the butter, remove from the heat and toss well. Set aside until just cool enough to handle.

As those cool, place your bread on the grill and toast one side. Remove from the heat and set aside.

Remove the cooked prawns from the shells (and snap off heads if not eating) and place on prepared toast. Spoon the butter, garlic and parsley business that's left in the pan over the plated prawns, sprinkle lightly with salt and serve with a little lemon wedge if desired.

Eat. 

What kind of good do you see in the world? What kind of good do you give to the world? Do you try to focus on the positive? Or is that kind of thinking just annoying as crap?

This post is linked up with Whole Foods Wednesday; Cast Party Wednesday; Frugal Days & Sustainable Ways; Showcase Your Talent Thursday; Full Plate Thursday; Tastetastic Thursday; The Hearth & Soul Blog Hop; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show;