Boatfood: Fresh BC Spot Prawns
So many prawns and so many delicious ways to prepare them:
- BC (British Columbia) spot prawns & rum soaked nectarine skewers
- Prawns with thai curry
- Prawns Provençal
- Prawns with creamy pasta
- Steak and citrus skewered prawns
- Prawn mole
- Seafood chowder
- I think you get the idea…
Summer on the boat is always an escape of great food and wine and these days with daffodils blooming it really doesn’t seem far off (call me a dreamer). On the boat, we only cook with a small 2 burner propane stove and a bbq, but man do we cook. Provisioning can always be a bit of a challenge especially if you are up the coast away from the convenience of stores; however, with a bit of foresight, 2 basil plants and fishing equipment (oh and a good fisherman) you can eat better than at home and a far sight cheaper.
Crab, prawns, fish, oysters, mussels, clams you get the jist of it.
So in order to not just eat plain ol’ fish and prawns (not that there is anything wrong with that) a few pantry staples are in order. Onboard (and at home), I always have the following in my pantry:
- thai curry paste
- old bay seasoning
- hot sauce
- variety of hot chilies
- basil plants
- sea salt and good pepper
- tarragon (fresh whenever possible)
- lemon pepper
- heads of garlic
- pasta (spaghetinni is my go to)
- tomato paste
- sun dried tomatos
- canned olives
- canned tomatoes
- canned artichoke hearts
- canned hearts of palm
- coconut milk
- shaker of flour
- good olive oil
- vinegars: balsamic, red, white & cider
- jerk sauce
- lemons and limes or (a bottle of concentrated juice if they are not available)
- potato soup mix ( works well as a chowder base)
- bouillon powder or cubes
- jar of pesto
- seafood sauce or ketchup and horseradish
- vodka, brandy and vermouth
- And of course good wine!
This list is also not a bad starting point for your home pantry.
This last trip was mainly one for prawns and fish sprinkled occasionally with some chicken or steak from our newest boat addition – a fridge/freezer. By keeping it on freezer, we can make our own ice and manage to even freeze some prawns and a bag of heads which will become prawn bisque. You have to pardon the garish plates but its a boat – think camping not 5 star hotel!
BC (British Columbia) spot prawns & rum soaked nectarine skewers
- ½ cup good spiced rum such as Kraken or Captain Morgan
- 12-20 BC spot prawns ( you could use others but this is the best BC has to offer)
- 2 large nectarines
- flaked chilis
- black pepper
- 1-2 limes juiced
- Split the backs of the prawns and then place them in bowl or bag with ¼ cup rum - chill 4-6 hours. Wedge the nectarines throwing out the pit and then place them in the rest of the rum and let them chill for the same amount of time.
- Once you feel that the prawns have marinated well, take metal skewers (if you use wood make sure to soak them well) and alternate placing nectarine wedges and prawns till you have filled your skewers. Place on a very hot BBQ and grill very quickly until the shells turn bright pink. Be careful not to overcook.
These can be enjoyed on their own but I prefer to make a big salad with whatever I have at hand (lettuce does not keep well on the boat) and then serve the skewers on top – squeeze the lime over the cooked skewers. I love hearts of palm in a salad for the texture they bring but add in whatever makes your heart sing or empties your fridge or cooler. This pairs nicely with a good dry Rose. You might want to try the Joie Rose from BC or L’Orangerie from the Paus d”Oc in France.
Bon appétit and of course enjoy the sunset!