Garlicky Spot Prawn Salad

Although Issam is allergic to shellfish, he still loves me (his wife) enough to make me this delicious salad! There is nothing better than Sitka Spot Prawns, if you ask me, and putting them on top of a delicious fresh salad is a no-brainer! Ingredients listed below serve one, but can easily be doubled or tripled to serve more.

Ingredients:

For the Spot Prawns:

6 Catch Sitka Seafoods Spot Prawns
2 cloves Garlic, diced
2 T. fresh Parsley, coarsely chopped
Flaked Sea Salt (we love the salt made in Sitka by AlaskaPureSeaSalt.com)
Olive Oil for the pan

    For the Salad:

    1 C. Baby Spinach
    1 C. Arugula
    1/4 Cucumber, thinly sliced - I use a mandolin for this process
    1 small Carrot, peeled then cut into ribbons with your vegetable peeler. You can use the mandolin here as well.
    1/4 Red Bell Pepper, thinly sliced

      For the Dressing:

      1/2 Lemon, juiced
      2 T. Extra Virgin Olive Oil (we are obsessed with the olive oil from Olivelle.com) 
      1/4 t. fine Sea Salt
      1/4 t. Garlic Powder
      1 t. sugar (optional - I don't add this)

        Directions:

        For the Dressing:

          1. In a small jar with a tight fitting lid, combine all dressing ingredients and give a good shake. Leftover dressing can be kept in the fridge for up to 1 week.

        For the Salad:

          1. Toss together all ingredients, plus 1 T. dressing and place on a plate
          2. If you're feeling fancy you can create a ring around the plate with the cucumber and carrots first, then toss the spinach, arugula, red pepper, and 1 T. of the dressing together and place in the center of the plate.

        For the Spot Prawns:

          1. Take desired quantity Catch Sitka Spot Prawns from the freezer, place in a colander, in the sink, under a thin stream of cool running water for 15 minutes to defrost.
          2. Chop garlic and parsley and place near your stovetop within easy reach.
          3. Heat a heavy bottom stainless steel or cast iron pan over medium heat and swirl with olive oil to coat.
          4. Remove prawns from the colander, at this point you could peel them if you want, we like to leave the shells on because they help the prawns retain their juices. Pat dry to ovoid oil splatters from your pan.
          5. Place prawns into pan, being careful not to overcrowd them. Cook for about 1 to 1 1/2 minutes per side. You are looking for the prawns to form a letter "C" shape, not an "O" which we say stands for "Overdone." Some may cook faster than others and need to be removed from the pan as such.
          6. After the first flip of the prawns, add the garlic, parsley, and sea salt to the pan.
          7. When prawns are done cooking, place on top of salad and be sure to include all the garlic and parsley bits from the pan, and enjoy!

         


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