Sobrassada Butter Spot Prawns

By / Food / May 18th, 2022 / Like

By Chef Jacob Kent

  • 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)

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.


  • 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.

About ¿CóMO? Taperia

Experience the fun, and sometimes a little crazy vibes of Spain’s tapas bars at ¿CóMO? Taperia, named #2 on Canada’s Best New Restaurants 2019 list in enRoute magazine. Located in Vancouver’s Mount Pleasant neighbourhood, guests can hang out at the bustling entrance stand-up bar or sit and revel in a variety of small bites, tapas, and Spanish-imported conservas, all the while sipping on Gin & Tonics, Sherry, Spanish vermouth, beer, and an extensive list of wines and Cava. To find out more, check out or  @comotaperia on Instagram. 


Looking at the small things that make life great and the people who create them.

Comments are closed.

North America’s Longest Running Food & Wine Magazine

Get Quench-ed!!!

Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access