spot prawn season and new pans…

6 Jun

spot prawn seafood urbanpocketknife

On a trip back from Smith Rock, I finally took the time and energy to buy new super awesome spectacular pans from Calphalon’s Outlet store in Seattle.  There’s something about quality cookware that makes me excited to cook even more!

The first test was the hard-anodized saucepan that I purchased complete with lid.  Since it’s spot prawn season and I can’t seem to get enough, I whipped up a steamed veggie and seafood dish that was really enough for three even though we are two.

Here’s the recipe!

What you need!
1lb mussels
1lb spot prawns
1 zucchini
1 green pepper
1/2 bunch of asparagus
3 tbsp minced garlic
3 tbsp butter
500ml chicken stock
2 tsp oregano
2 tsp thyme
salt and pepper to taste (I used a lemon pepper with sea salt)

What to do!

1.  It’s not really rocket science, chop your veggies to the size you want and set aside.  In the pan on medium heat, melt the butter and saute the garlic until golden.

2.  Throw in the chicken stock and reduce until about half.  This concentrates the chicken stock and makes for a very lovely broth.

3.  Next throw in your veggies, add your seasons and stir gently.

spot prawn seafood urbanpocketknife

4. This is not an actually step but just a nice pic of my pretty pan that I L-O-V-E!!!

spot prawn seafood urbanpocketknife

5.  Moving on…throw the spot prawns in for about 2-3 minutes under a cover.  Give it a whirl and then add the mussels.  Continue steaming until the spot prawns are firm and the mussels are open.  Remember to throw out those mussels that didn’t open!

spot prawn seafood urbanpocketknife

6.  Open lid and marvel at how easy and fast that was.  Season with salt and pepper to taste and serve in a big bowl with a big chunk of bread.  Enjoy!


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