This one is a real favorite, and the sauce will go with anything edible, but I like it on Spot Prawns when I am not eating them raw.
Prepare the shrimp for cooking by devineing and peeling if nessecary.. In a small mixing bowl add three table spoon dollops of Dijon Mustard a couple tablespoons of chopped chives and at least 1 tablespoon of Tarragon. Add to this the juice of a half of a fresh lemon and whisk it up to even it.
Pour enough Olive Oil into a non stick skillet crush or dice four or more cloves of Garlic and throw them in with the oil add the Shrimps. Turn on the heat and as soon as the oil sizzels turn the shrimp over and add the sauce. Stir until it thickens a bit and serve over a bed of rice or Pasta.
With rock fish fillets or salmon just remove the fish from the skillett and pour in the sauce and make gravy, always cook your fish in olive oil unless your deep fat frying!!!!
Sounds Yummy! :)
but I could use just a bit of clarification...
You said to add the shrimp and then bring the skillet up to temperature... Those sweet spot prawns are sooooooo delicate, wouldn't you add them to a pan already hot after the garlic is cooked? Seems the garlic would take longer than the shrimp. A friend of mine jokes that when cooking those spots to "just show them the flame and they're done!"... not too far from the truth in my mind.
Sounds delicious! I have some spots just caught at thh end of this season and I plan to try it soon! Sounds like it could be a somple elegant meal at steelhead camp.
How 'bout that napa cabbage salad? I probably wouldn't serve it with the above, but I've been thinking of it lately and getting a hankering for some!
Napa sounds good to me too......
Actually you can get by with less garlic, but I like alot of it, the mustard is pretty strong so.... Try it you'll like it.Actually I usually serve this with the Napa Cabbage (Propeller Salad). Defeintly sweet and sour. God, and lunch is 2 hours away.
I knew a guy in Yakutat that used Spots for bait in the Situk!!!!!
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