The spotted prawn season is coming to an end. It would normally be finished by now but the season has been extended for a few more days. Moe and I stopped at the docks in Cowichan Bay yesterday and waited until one of the boats came in and bought another five pounds of live prawns. Five pounds nets about 2.5 pounds once they are beheaded. (I know, doesn't that sound awful? And they are still wiggling. But hey, a girls got to do what a girls got to do.) Half were frozen and the other half became dinner. Prawns and Chorizo. Basically our favourite Spanish Tapa of garlic prawns but with the addition of spicy chorizo. Served with lots of bread to sop up the garlicky sauce.
I now have 8 pounds of prawns in the freezer. They are frozen in salt water to preserve their freshness. I'll try and stretch them out over the next few months so we can continue to enjoy this local treat.
A feast for the eyes as well as the body.
ReplyDeleteYou're killing me, your last 3 posts are wonderful! The chocolate cream cheese loaf, meatball sandwichs and now this!
ReplyDeleteI've never added chorizo..bet it's great..I envy your salt water frozen in time prawns!
ReplyDeleteOh I wish you all could try the Spotted Prawns. They really are a delicious local treat. Too bad the season is so short.
ReplyDeleteAnn