When buying shellfish, it is important to make sure that you are getting your supply from a quality, uncontaminated source-and nothing could leave a person calmer in this sense than knowing that they are getting their shellfish from Alaska, which pristine waters are a haven for quality, clean, sustainable seafood. Not only are the activities of the seafood industry highly regulated, with some of the most highly acclaimed sustainability and eco-friendliness initiatives being overseen by local, state and federal regulators, but furthermore the size and quality of the seafood coming out of Alaska is unsurpassed . Take prawns, for example: practically no other prawns in the world can compare to the impressive dimensions-as well as craved flavor-of the Alaskan prawn. In honor of this highly watched-after specimen of the deps of the sea, let's take a look at a few recipes for prawns …
First, know that prawns are an incredibly versatile ingredient, and you can do pretty much anything with them. They can be served up whole with the head and shell on, they can be peeled and deveined, they can be butterflied, they can be cut into tiny chunks … you get the picture. Furthermore, they can be baked, they can be fried, they can be poached, steamed, boiled, they can be grilled or broiled. Since when cooking prawns, the cooking method is not necessarily the decisive factor (since they can turn out perfectly no matter which cooking method is used), but is rather the condimenting of the prawns and the knowledge of how long to cook them. These are the most important aspects of all recipes for prawns.
To start, a classic preparation: simply take whole, shell-on Alaskan prawns (sometimes cut the head off, no more) and let them boil in a pot of water with a few generous shakes of Old Bay seasoning for about two to three minutes at a medium boil (not roiling), and finally serve up with a pot of cocktail sauce, or melted (and clarified) butter with lemon wedges-a spectacular success at any finger-food event.
The next idea: marinade as many peeled and deveined prawns as desired in a sauce created with extra virgin olive oil, garlic cloves, rosemary, chili sauce, teriyaki sauce, ginger root, and a splash of bourbon (simply add all these ingredients in a blender and process for a few seconds). Allow the marinade several hours to kick in, and then put the prawns on grill skewers, and cook for about two minutes on each side.