By Chef Jacob Kent

Ingredients: 

• 5lbs of BC Spot Prawns 
• 350 ml white wine 
• 350 ml sherry 
• 1 ¼ cups unsalted butter 
• 200 g of sobrassada 
• 1 lemon (juice)
• 8 garlic cloves (crushed)
• Salt & pepper (as desired)

Method:

Spot Prawn prep: Transfer the thawed spot prawns to a paper towel-lined plate. Use paper towel to pat the spot prawns as dry as possible. Set aside.

Reduce the white wine and sherry by half: Add the white wine and sherry to a medium saucepan over medium-high heat. Bring the to a boil. Cook, until reduced roughly by half, about 12-15 minutes.

Prepare the Sobrassada butter poaching liquid: 

• Reduce the heat to medium-low, just enough for the sherry and wine to maintain a gentle simmer. 
• Whisking constantly, add a few tablespoons of the butter to the saucepan with the white wine and sherry. 
• Once melted, continue to add butter to the saucepan, working a few tablespoons at a time. Be sure to whisk steadily throughout this process to help the butter emulsify with the reduced wine and sherry & adjust heat as needed to maintain a gentle simmer. 
• Once all the butter is incorporated, add in the Sobrassada – lemon juice, crushed garlic, etc. 
• Season with 2 teaspoons kosher salt & ground black pepper as desired. 
• Simmer 2-3 minutes, whisking steadily. Taste & adjust seasoning as desired.

Poach the spot prawn: 

• Working in batches of 5-6 shrimp at a time, add the shrimp to the saucepan. 
• All the spot prawns should be submerged in the Sobrassada butter poaching liquid. 
• Adjust heat as needed to maintain a gentle simmer. Cook 2-3 minutes, just until the spot prawns is bright pink with opaque flesh. 
• Transfer the poached spot prawns to a large plate or bowl & set aside. Repeat 2-3 times with remaining spot prawn.

Serve: 

• Once the spot prawns are all poached & cool enough to handle, peel them & serve immediately. 
• You can enjoy this Sobassada butter poached spot prawn’s appetizer-style with crusty bread and lemon wedges.

---