Garlic, parsley, and lemon are natural matches for the sweet flavor of spot prawns, but adding a handful of chopped almonds provides both crunch and a warming, toasted flavor. Large coral-colored spot prawns inhabit the cold waters of the Pacific Ocean. Caught in traps that minimize impact on both other species and the prawns’ habitat, spot prawns remain one of many sustainable seafood choices available to consumers. Succulent spot prawns often come with little sticky bits of red-orange roe clinging to their abdomen and legs. As I shell the prawns, I strip the shells of any roe, for its flavor heightens that of the prawns while also supplementing the meal with additional vitamin A and omega-3 fatty acids.
SERVES: 4 TO 6
INGREDIENTS:
- 1 lemon
- ½ cup coarsely chopped blanched almonds
- ¼ cup olive oil
- 2 cloves garlic, finely chopped
- ¼ teaspoon crushed red pepper flakes
- 2 pounds spot prawns, shelled and deveined
- 2 tablespoons chopped fresh flat-leaf parsley
INSTRUCTIONS:
- Grate the zest of the lemon very finely and place it in a small bowl, then cut the lemon in half crosswise and squeeze its juice into a separate bowl.
- Warm a large cast-iron skillet over medium-high heat. Toss in the almonds and toast them, stirring frequently, until they begin to brown just a bit at the edges, about 4 minutes. Stir the olive oil, garlic, red pepper flakes, and lemon zest into the skillet with the almonds. Stir continuously until the garlic softens and becomes fragrant, about 4 minutes.
- Toss in the spot prawns and sauté until their bodies curl and their flesh becomes opaque, about 3 minutes. Stir in the lemon juice and parsley. Serve warm.
