Stuffed Giant Tiger Prawns

Prawns are one of those things that freeze well when processed correctly. The best frozen prawns are caught, and processed within 15 minutes of catching. Giant Prawns are fun to play with because they are getting almost Lobster sized at this point. You can get them as large as 6-9 per pound, but you need to call around.

Stuffed prawns are easy to put together as long as you have a Prawn large enough to stuff. I wouldn't go any smaller that 14 prawns to one pound.

Prawns are very versatile and easy to prepare in only a few minutes. Make sure you don't overcook the Crustacean because there is nothing worse than a rubbery Prawn.

Prawns are produced all over the world in fresh, and salt water. Over half of the Prawns eaten today are produced in farms overseas. I prefer the wild Mexican Prawns, and they do grow to a quite a large size. The largest prawns I have ever seen come from off the coast in Chile.

Stuffed Giant Tiger Prawns with Basil Cream Sauce

12 Giant Tiger Prawns (9-1, peeled, deveined and butterflied)
12 oz. Dungeness Crab, or Blue Crab meat (flaked)
1 each red, yellow, and green Bell peppers (finely diced)
1 rib celery (finely diced)
2 Tbs. scallions (sliced thin)
2 Tbs. olive oil
1 cup fresh sourdough bread crumbs
2 whole eggs (beaten)
1 lemon (zested and juiced)
1 Tbs. fresh garlic (chopped fine)
1 Tbs. fresh basil (minced)
1 Tbs. Dijon mustard
Kosher salt & milled pepper to taste
Tabasco sauce (to taste, several shakes recommended)
6 slices of bacon (cut in half)

In olive oil, sauté peppers, celery, and scallions to soften (no more than a minute). Remove from heat and add bread crumbs and crab meat, mixing well. In a mixing bowl, beat eggs and add remaining ingredients (except bacon slices). Mix thoroughly. Add crab mixture and mix well. Taste and adjust seasoning.

Heat oven to 400° F. On a cookie sheet, divide and shape stuffing into twelve walnut-sized portions. Press one portion into each butterflied prawn and wrap with bacon slice, finishing with the seam side down. Bake for eight to ten minutes until bacon is starting to crisp.

Basil Cream Sauce

2 tablespoons butter
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup diced onions
1/4 cup white wine
1/2 quart heavy cream
1 teaspoon chicken base
3 tablespoons Pesto,
1 teaspoon Roux

Heat butter and olive oil in a skillet over medium heat, add garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.