Sautéed Spot Prawns & Calamari

Calamari served with toasts

Makes 2 Servings

We serve this as a first course. It’s nice and light, and would be great for a family style dinner; put a bowl of the shrimp on the table, grill up a mountain of crostini, and let everyone have at it.

Spot prawns are small and somewhat like lobster – exquisitely buttery meat. We get ours from Jones Family Farms on Lopez Island, but if you can’t find spot prawns near you, substitute tiger shrimp.

 

6 ea Spot prawns , peeled and deveined

2 Tbsp Olive oil

6 ea Small calamari

1 Tbsp Finely chopped garlic

2 Tbsp Coarsely chopped fresh basil

1 tsp  Crushed red chilies

4 oz Dry white wine

2 Tbsp Unsalted European style butter

Finely ground sea salt, to taste

Grilled crostini

  1. Slice the calamari tubes in to ¼ -inch rings and leave the tentacles whole.
  2. Heat oil in a large sauté pan; add shrimp and sauté for 1 minute, then add calamari and sauté over high heat for 2 minutes. Shrimp should be just slightly pink and no longer translucent, but still slightly tender to the touch.
  3. Add garlic and chilies; sauté for 1 more minute then add white wine and basil. Cook until wine reduces by half.
  4. Add butter; stir until butter is melted; season with salt and serve with grilled crostini.

Note: Chef Bill often substitutes finely chopped pepperoncini for the red chilies.

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