Monday, September 20, 2010
Giant Prawn Harvest, Part Two
The most humane way to kill these prawns is a slushy ice bath. Being a tropical beasty, the icy water quickly dispatches them.
It also serves the purpose of preventing mushiness in the meat as the prawns contain an enzyme that will quickly break down the muscle tissue if not chilled after death.
I was making blackened tilapia that night, so I cooked the tilapia first and then, after the smoke cleared, the shrimp.
Before cooking the shrimp, I wiped down the cast iron skillet to get rid of any blackening seasoning, as I wanted to taste these shrimp plain on this first taste test.
4 big prawn tails went into a hot skillet with just a smish of EVO, and in a minute or so they were done.
Here's my plate.
Fresh green beans stirfried in a wok with little more than sesame oil, salt, and a spritz of teriyaki sauce, accompanied by some blackened tilapia filet, a sample of this years datil pepper sauce, and two prawns.
They were delicious and so fresh!
I give them an A++.