We’re celebrating the official start of summer with two of our faves, fresh spot prawns and our just released 2017 Chardonnay.
Elegant and beautifully balanced, the 2017 Chardonnay was honored with a 90 point score from Beppi Crosariol at the Globe & Mail who wrote, “Medium-bodied and glossy. Deftly oaked, as though you can’t taste it directly but can feel it in the soft texture and ample body, a smoking gun. Fleshy apple with notes of pear and citrus. So drinkable and harmonious.” We couldn’t agree more!
A west coast treat, wild Spot Prawns are not only an Ocean Wise friendly shellfish, but are also a harbinger of summer’s soon arrival, with their short and sweet season every May. We love the sweet delicate flavour and firm texture, which makes for a delightful canapé or a delicious main served with grilled asparagus and a lemon couscous. This lemon elements of this dish pairs wonderfully well with the tropical citrus flavours of our elegant 2017 Chardonnay.
Yield: 4 servings
DIRECTIONS:
2 lbs head & tail on Spot Prawns, butterfly & devein
3 tbsp extra virgin olive oil
2 garlic cloves, minced
½ tsp dried crushed red pepper flakes
3 tbsp Pernod or Ouzo
1 tbsp chopped fennel fronds
Kosher salt and freshly ground black pepper,
to taste 2 tbsp fresh lemon juice
METHOD:
Heat oil in saucepan over medium heat. Add garlic and pepper flakes; sauté until aromatic, about 30 seconds. Transfer to a bowl; stir in Pernod and fennel. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes. Grill prawns on high, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Drizzle with lemon juice. Season with additional salt and pepper to taste. Garnish with lemon wedges and freshly chopped basil, serve on platter.
