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Renee Erickson's Spot Prawns
Ingredients
Serves 6-8
3 lbs spot prawns
2 sticks unsalted butter
Kosher salt
6 long garlic scapes, sliced into ¼ inch length (you can substitute 8 fresh garlic cloves)
1 tbsp Aleppo pepper
Juice from 2 lemons
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Instructions
1
Heat two large Smithey fish skillets over medium high heat. When hot add 1 T oil to each pan and saute the 1/4 garlic scapes (in each pan) for about 1 minute, moving them often.
2
When the scapes are starting to become tender, turn the heat up to high and add 4 tablespoons of the butter to each pan.
3
When the butter is melted and bubbling, add enough prawns to cover each pan in a single layer. (You don’t want the prawns overcrowded because they need to brown, not steam.) Season them generously with salt and let them cook for 1 minute on the first side.
4
If using fresh garlic, now sprinkle the contents of each pan evenly with 2 clove’s worth of garlic and 1 teaspoon of Aleppo, and flip them over in the pan. Add some lemon juice to each pan (this will prevent the butter from browning too much/save more for the next batches), then cook for another minute, until the prawn shells begin to brown.
5
Transfer the prawns and Aleppo butter to a large platter, and repeat with the remaining butter, prawns, salt, garlic, Aleppo, and lemon juice, letting the pan come back up to temperature between batches, if necessary. You can do this in one pan as well, just do it in small batches, where the prawns are not overlapping. Take your time, it's worth it.
