It's hard to believe that a mere six years ago we had little knowledge of our own spring spot prawn season.
The vibrant orange beauties are the largest of the seven commercial species of shrimp found in Canada's west coast waters. They're identifiable by the white spots on their tail and white horizontal bars on the carapace; and by their sweet, succulent flavour.
In B.C. approximately 2,450 metric tonnes are sustainably harvested each year, with about 65 per cent coming from the waters between Vancouver Island and the mainland.
Somehow though, they were passing us by; the bounty caught in May and June was being been frozen at sea, packed in rows for export, and sent to Japan.
All while we were subjected to tasteless black tiger prawns imported from environmentally devastating prawn farms in Asia.
In 2006, a group of local chefs who advocate for their trade as members of the Chefs' Table Society joined forces with Vancouver-based prawn fisherman Steve Johansen to introduce the local market to this tasty and ocean-friendly crustacean.
Their success is undeniable. On May 5, more than 1,200 seafood lovers hit Fisherman's Wharf to celebrate the opening of the six-to eight-week spot prawn season, and restaurants around the province - even across the country - are featuring the juicy gems on their menus while they last.
Pick them up each afternoon from the wharf on False Creek (the boats come in at 1 p.m.), or from your favourite fishmonger. The Salmon Shop at Lonsdale Quay is getting them in daily.
Buy them still kicking, and cook them your favourite way at home, whether that's boiled, steamed, grilled or poached.
RECIPE
WE WRESTED THIS RECIPE FOR A SPOT PRAWN BOIL FROM CHEF ROBERT BELCHAM OF CAMPAGNOLO, CAMPAGNOLO ROMA AND FAT DRAGON BAR-B-Q - THREE SPOT PRAWN SEASONS AGO. IT REMAINS OUR FAVOURITE.
Court Bouillon
1 onion, sliced
1 head of garlic, cut in half
1 carrot, peeled and sliced
1 branch of celery, sliced
4 jalapenos, sliced
1 head of fennel, sliced
¼ bunch parsley
¼ bunch thyme
4 bay leaves
1 cup kosher salt
¼ cup brown sugar
3 lemons zested and juiced
8 litres water
Bring all ingredients, except lemon zest and juice, to a boil in a heavy non-reactive pot. Turn off and let steep for one hour. At the 50 minutemark, stir in the lemon zest and juice. At the one-hour mark, strain through cheesecloth. Discard solids and keep the liquid.
for the boil
5 lbs live spot prawns, the fresher the better
10 new potatoes cut in half
250 grams dry cured chorizo, sliced into rounds
1 cup fresh peas
2 bunches of scallion, cleaned
2 bunches of radishes, sliced thin
Bring the court bouillon to a simmer in a large pot outfitted with a strainer. A pasta pot works well. Add in the new potatoes and simmer for 20 minutes. Then add in the chorizo, and cook for another 5 minutes. Add in the live spot prawns, peas and scallions.
Cook for about four minutes and add in the radishes. Stir around and strain. Pour out onto a newspaper-lined tabletop and ask your guests to dig in. Enjoy!
