CAJUN LOCAL SPOT PRAWN BOIL
3 tbsps Old Bay Seasoning
2 tsps salt
½ cup dry white wine
4 medium red potatoes, cut in quarters
1 large white onion, cut in wedges
1 lb cured or smoked sausage, cut in 2 inch lengths
4 ears corn on the cob, husks removed, cut in half
2 lbs Live or Fresh BC Spot Prawns, head & shells on or headless
In a 6-quart stock pot, bring Old Bay, salt, water and wine to a boil.
Add potatoes and onions; cook over high heat for 8 minutes.
Add sausage; continue to cook on high for 5 minutes.
Add corn to pot; continue to boil for 7 minutes.
Add spot prawns, cook for 5-6 minutes.
With a slotted spoon, remove spot prawns, corn & potatoes from pot into large serving dish. Place the pot back on the stove & reduce the cooking liquid on high until half the original amount is left. Serve reduced liquid as the dipping sauce in ramekins.
BC spot prawns are only available fresh from our local waters for about 4-6 weeks a year. Enjoy this Southern Classic family style, bibs optional.