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
- Slice the calamari tubes in to ¼ -inch rings and leave the tentacles whole.
- 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.
- Add garlic and chilies; sauté for 1 more minute then add white wine and basil. Cook until wine reduces by half.
- 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.