BC Spot Prawn recipes by top chefs.

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BC SPOT PRAWN AND LEEK SOUP BY CHEF ROBERT CLARK

Ingredients:

1/2 pound spot prawn tails, peeled, reserve the shells

For the base:

the reserved shells

1 tablespoon vegetable oil

1 medium onion—diced

1 clove garlic—minced

1/2 teaspoon chipotle powder

4 whole cherry tomatoes, chopped

3 cups cream, 33% whipping

Ingredients:

For the garnish:

1 tablespoon butter

1 whole leek, sliced

1 cup cooked diced potatoes

1 pinch nutmeg

1/2 cup chopped flat leaf parsley

salt and pepper to taste

Instructions:

Heat a heavy bottomed pan over medium high heat.
When the pan is hot add the oil and the reserved prawn shells.
Saute for a minute until the shells start to colour.
Add the onions and cook for 1 minute.
Add the garlic and chipotle powder, stir constantly until it begins to stick on the bottom of the pan.
Add the chopped tomatoes and stir, allowing the liquid form the tomatoes to deglaze the pan.
When it starts to stick to the bottom of the pot again, pour in the cream, and bring to a boil. Turn the heat down to low and let the cream slowly simmer.

Add the butter and leeks, adjust the heat and sauté until translucent.

While still on the heat, strain the cream mixture over the leeks, and simmer until the desired thickness.

Bring to a hard boil, add the peeled prawn tails, stir once, remove from the heat.

Let the soup sit for 30 seconds, add the parsley and serve.
You can do the whole thing ahead except adding the prawns. The soup mixture can be quickly cooled and refrigerated for a day or until needed.
Just before you are ready to eat, bring the soup up to a boil and add the prawns, remove from the heat and let the prawns cook in the residual heat for 30 seconds to a minute.
Serve and enjoy!

Watch the video here!