A delicacy prized for their sweet, succulent flavour, wild B.C. spot prawns are in season May through July. During the off-season, substitute with Aquaculture Stewardship Council (ASC)–certified large shrimp. You can use frozen spot prawns instead, but they tend to lose their nice texture when thawed.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
- 450 g spot prawns peeled and deveined
- 1/4 teaspoon each salt and pepper
- 2 teaspoons olive oil
- 4 cloves garlic minced
- 1/4 teaspoon hot pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1/4 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- lemon wedges (optional)
MethodSprinkle prawns with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; sauté prawns until opaque throughout, about 2 minutes. Using slotted spoon, remove prawns to plate. Set aside.
Return pan to medium-high heat; cook garlic and hot pepper flakes, stirring, until fragrant, about 1 minute. Add wine; cook, stirring often, until reduced by half, about 3 minutes. Add butter; cook, swirling skillet, until melted. Stir in lemon zest and lemon juice; cook for 1 minute. Stir in prawns. Remove from heat.
Stir in two-thirds of the parsley and half of the tarragon. Scrape into serving dish; sprinkle with remaining parsley and tarragon. Serve with lemon wedges (if using).
Tip from The Test Kitchen: Traditional scampi uses only parsley, but we've added tarragon for an extra burst of freshness. For a more classic dish, substitute the tarragon with extra parsley.
Nutritional facts per serving: about
- Sodium 306 mg
- Sugars 1 g
- Protein 17 g
- Calories 179.0
- Total fat 9 g
- Potassium 217 mg
- Cholesterol 137 mg
- Saturated fat 4 g
- Total carbohydrate 3 g
- Iron 16.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 11.0
- Vitamin C 15.0