For those in the know, spot prawns are an off-the-beaten-path culinary treasure on the Pacific coast.
Not unlike a langoustine, the large size and rich flavor of spot prawns makes them versatile in a variety of recipes. Spot prawns are known for their sweet, delicate and clean flavor along with a supple texture that is unlike any other.
Our Southeast Alaska spot prawns are sustainably harvested in the pristine icy waters of Southeast Alaska by one of our co-op members in “pots.” Using this method to fish has minimal impact on ocean habitat. Frozen at sea within 30 minutes of being pulled out of the water, their freshness remains intact until you decide to cook them. As is the case with our wild salmon, halibut, sablefish and albacore tuna, the individualized care we put into catching and bringing these Southeast Alaska Spot Prawns to your home is special.
These are delectable treats to be savored. Technically, spot prawns are shrimp. But they are much more flavorful than any shrimp or prawn commonly found in the grocery store or restaurants.
Boil, lightly steam, saute or deep fry, sushi aficionados love spot prawns for serving amaebi (sweet shrimp). Prawns al mojo de ajo is a classic recipe for lovers of Mediterranean flavors.
Our spot prawns come in four-pound boxes with two (2) two-pound trays. Spot prawns come in a variety of sizes (and shapes). These spot prawns are mixed sizes, what we call “Ocean Run,” but will roughly come in a 16-20 prawns/pound size.
*Photo courtesy of Alaska Seafood.
Spot Shrimp, Head-off, Tail On, 2 lb. package
About 7 servings per container
Serving Size 4 oz (110g) (about 5 shrimp)
Amount Per Serving 80
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 140mg 46%
Sodium 630mg 27%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Includes 0g Added Sugars 0%
Vitamin D 0mcg 0%
Calcium 59mg 4%
Iron 0.2mg 2%
Potassium 120mg 2%
*The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.
Reference: USDA National Nutrient Database for Standard Reference Release 28
15149: Crustaceans, shrimp, mixed species, raw (may have been previuosly frozen)
Assuming 85% recovery from shell-on to shell-off
Actual (averaged) values per 110g per 100g
calories 78.1 71
total fat 1.111 1.42% 1.01
sat. fat 0.2871 1.44% 0.261
mono. Fat 0.1991 0.181
poly fat 0.3245 0.295
trans fat 0.0198 0.018
cholesterol 138.6 46.20% 126
sodium 622.6 27.07% 566
total carb 1.001 0.36% 0.91
dietary fiber 0 0.00% 0
sugars 0 0
added sugars 0 0.00% 0
protein 14.971 13.61
vit. D 0.11 0.55% 0.1
calcium 59.4 4.57% 54
iron 0.231 1.28% 0.21
potassium 124.3 2.64% 113
See our Spot Prawns Recipes page for a Cioppino with Halibut and Spot Prawns Recipe, a classic Creamy Spot Prawn Scampi Recipe, Spot Prawn Crudo, and an idea for turning the spot prawns shells into wonderful broth or stock for soup.
There are a couple of methods to de-shell spot prawns.
We prefer the easier method: We recommend putting a pot to boil with salted water.
Once boiling, throw in the thawed* spot prawns and allow to boil for two minutes. Once boiled, they are easier to de-shell. Once boiled, they are also cooked and you can put them in any salad, pasta or other recipe you desire (no more cooking required). In a family setting, have your guests de-shell at the table. In a more formal setting, you can de-shell for your guests. We like it family style. The easy way!
Re-freeze the shells for later use in broths or stocks. The shells make a wonderful addition to any fish stock. A few spot prawns might have roe attached to the bellies. We recommend using the roe (if there is any) to make roe butter, the better for sauteing vegetables for a pasta.
Whatever way you plan to shell and cook spot prawns, remember that they cook fast! Over-cooking will remove that wonderful sweet flavor and damage that supple texture. Don’t saute for much longer than two to three minutes. A light steaming is also more than sufficient.
*Thaw for 24 hours under refrigeration (at 38 F or below).