An Embarrassment of Riches: Spicy Alaskan Spot Prawns with Fried Basil

28 Dec 2012
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Spicy Alaskan Spot Prawns with Fried Basil

Have you ever been faced with one of those lucky dilemmas? The kind some people call an embarrassment of riches?

Well I just want to spend a bit of what's left of the holiday season thanking my lucky stars. First off, I'm healthy and I sleep in a warm bed at night, further warmed by the love of someone with whom I've spent more than 20 years. I have a beautiful home and wonderful friends. The blogosphere brings me happiness with its own special charms because it's populated with so many terrific people.

That should be enough for one man, right? But guess what – I've also got a freezer full of Wild Alaskan Spot Prawns. Which led to this embarrassment of riches Spicy Alaskan Spot Prawns with Fried Basil.

You see, some friends and I came together to celebrate the holidays with a traditional Italian style Feast of the Seven Fishes. I had the idea when I traveled to Alaska this year to go fishing with Alaska Seafood. In case you didn't know it, the state of Alaska has made it a priority to promote wild, natural and sustainably managed seafood for all the world to enjoy. Seafood is something I'm passionate about. So I approached them with the idea of a seven course holiday meal featuring all kinds of tasty tid-bits from the seas around Alaska. Seven Courses. Seven Cooks. Seven Fishes. The Feast of the Seven Fishes. There will be a lot more about this amazing evening coming very soon. Including a video of the celebration and all its riches. I promise you you will have hankering for fish after you see the meal we sat down to. So ask your market or local restaurant if they can provide you with the very best in Alaskan Seafood and make a feast of your own.

Which brings me to wild Alaskan Spot Prawns. Due to a change in the soup recipe the big pile of Spot Prawns that Alaska Seafood sent me went unused during our Feast. But that's just one of the embarrassment of riches I was referring to. Because I couldn't (wouldn't) let that beautiful seafood go uncelebrated during the holiday season. So I included them as an appetizer for my Christmas Day dinner spent with a whole other group of friends. Another embarrassment of riches, indeed. GREG

Feast Table

 

Spicy Alaskan Spot Prawns with Fried Basil serves 8 as an appetizer CLICK here for a printable recipe

These prawns are a bit spicy and very fragrant. They are best when served hot, straight from the pan, so plan accordingly.

  • 1 c all-purpose flour
  • 2 T chili powder
  • 1 t kosher salt, plus more for seasoning
  • 1 t freshly cracked black pepper, plus more for seasoning
  • 1/4 c olive oil, plus more as needed
  • 2 lb (16 to 20 count shrimp)
  • 6 clv garlic, thinly sliced
  • 2 thai bird chilies, thinly sliced
  • 2 c packed basil leaves
  • 1 orange, zest only

Mix the flour mixture for shrimp: Combine the ingredients and set aside in container. 

Peel the prawns but leave the tails intact. Season liberally with salt and pepper. Dredge the shrimp in the flour mixture until well coated; then shake them to remove the excess.

Set a large cast iron or non stick skillet over medium-high heat. Add olive oil to the skillet and heat it until nearly smoking. Lay some shrimp into the pan in a single layer. Let the prawns begin to caramelize, about 1 1/2 minutes then turn them over and cook an additional minute or so. Move them to a serving plate as they cook. Work in batches if necessary, add more olive oil to the already hot saute pan as needed.

Add sliced garlic, stirring it around in the oil until lightly browned. Add chiles and let them get soft. Add the basil and stand back as it will pop  and sputter. Let it get crisp, less than a minute, then turn the heat off. Add the orange zest to the saute pan. Season with salt and pepper, then spoon this mixture over the prawns. Serve immediately.

Source: Adapted from Michael Chiarello

Comments

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Looks so yummy! I'll try this

Looks so yummy! I'll try this when I get home. :)

Skagway Fishing Charter (not verified) | Jan 14th, 2013 at 2:34 am | Reply

Loved the recipe

Oh my, absolutely loved the recipe. Can not wait to try this. Will be coming back to your site often.

Saffron Tales (not verified) | Jan 13th, 2013 at 7:46 am | Reply

Gorgeous table!

And what a receipe...happy new year!

Emily (not verified) | Jan 2nd, 2013 at 7:33 pm | Reply

Happy New Year, GREG!

This dish is one of my favorite dombinations of all time!  I LOVE frying fresh herbs, and with seafood & heat -- oh my! 

Valentina (not verified) | Jan 2nd, 2013 at 6:15 pm | Reply

You can never be too....

rich, or embarrased as far as I'm concerned.  What a fab dish...Happy New Year!

Oui, Chef (not verified) | Jan 2nd, 2013 at 1:54 pm | Reply

Beautiful!

So beautiful, Greg!! Hope you have a happy new year!! xoxo and hope we meet again in 2013! :)

Julie (not verified) | Dec 31st, 2012 at 4:36 pm | Reply

Prawns

What can I say, these sound completely 3 not enough! I would gladly devour a bowl of these

Gerry @ Foodness gracious (not verified) | Dec 30th, 2012 at 10:25 pm | Reply

The Feast of the Seven Fishes

OK, amico, sei Itaiano per il giorno!  Italian for a day.  The Feast of the Seven Fishes will do that to you.  The room and table are beautiful, but more than that, it sounds like you have lots to celebrate with your friends, partner and home.  I bet it was a spectacular evening. 

 

I send my warmest wishes for a happy, healthy and successful savory new year!  Buon anno!

 

AdriBarr (not verified) | Dec 30th, 2012 at 8:10 pm | Reply

holiday cheers

Greg, cannot wait to see that seafood feast. And spicy Alaskan prawns? I can eat a whole bag of that, especially when it is cooked with the right spices. Oh, ok, maybe just a couple of dozens...I love shrimps!!!!!! HAPPY NEW YEAR!!!!

Jen Laceda (not verified) | Dec 30th, 2012 at 6:10 pm | Reply

Counting blessings

I do look forward to seeing and reading about this special evening. I count my blessings every day for my home, family, career and friends. To be able to share photos and recipes of what we eat is a blessing that so many other people don't have. Glad you know that.  These prawns sound spicy and flavorful.  How can one go wrong with basil?

PS: Thank you for blessing me with that lovely compliment on my blog. Yes, I know you and Joy are friends. I watched that video. I've been a silent lurker on your blog for a very long time. I'll step forward more often.

PSS: Your book is my next download. Am very much looking forward to reading it.

Debby "Foodiewife"

Foodiewife (Debby Farmer) (not verified) | Dec 29th, 2012 at 11:39 pm | Reply

Nice!

Exceptional pictures, fantastic table setting, and wonderful recipe.  Quit being so awesome, Greg, you're making me look bad :)

Happy New Years to you two!

Chris (not verified) | Dec 29th, 2012 at 6:03 pm | Reply

And we are rich-

for having you in our life, too.

Gisele aka LA2LAChef (not verified) | Dec 29th, 2012 at 12:20 pm | Reply

You are one lucky boy, greg.

You are one lucky boy, greg. I love how you don't take your riches - food-centered or otherwise - for granted. :)

Joanne (not verified) | Dec 29th, 2012 at 5:05 am | Reply

Wonderful recipe and

Wonderful recipe and beautiful table. Wish there was a placecard for me!

I've fried sage and parsley as a garnish but have always reserved basil as the fresh herb. Must try this!

Happy New Year, my friend!

 

Joan Nova (not verified) | Dec 28th, 2012 at 4:30 pm | Reply

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