The Alaskan fisheries are renamed for many elegant, nutritionally superior, and supremely flavorful species of seafood, like the few types of salmon, the black cod, the king crab-and the Alaskan prawns. Any prawn lover is absolutely guaranteed to fall in love all over again with the prawn as a food item after trying Alaskan prawns for the first time: they are simply unsurpassed in terms of meatiness, size, and flavor. The rich marine environments of Alaska are too jam-packed with micronutrients for anything short of the finest prawns to be done in these waters. All of which begins the question (surely thought of by any prawn-fanatic): how to cook prawns?
Prawns in general-and particularly the large Alaskan prawns-lend themselves to a wide variety of cooking methods. They are great fried, grilled, steamed, sautéed, baked, broiled, and poached-the trick is simply to respect their cooking time, which is reliably short, and include / remove them from a dish at the right moment. For how to cook prawns in a sauté pan in a dish that will utilize the juices the prawns release to create a sauce, it is best to fry (in a shallow pool of clarified butter) the prawns for a minute or two on each side and then remove from the pan for the preparation of the sauce, only reintroducing the prawns at the very end to heat them back up right before serving. With the butter left in the pan after frying the prawns, a quick and delicious sauce can be prepared by adding minced garlic, diced shallots, diced tomatoes, chopped parsley and a few sprinkles of paprika, cayenne pepper, and cumin. Top it all off with a quick squirt of chardonnay wine, and add a small amount of heavy cream if desired, and salt and pepper to taste (then reintroduce the prawns, as described earlier).
Another trick for how to cook prawns is to marinate them for a few hours and then to put them on the grill-a real treat! Simply create a marinade by combining beer (try a somewhat fancy and hoppy beer for interesting results), a little hot sauce, plenty of herbs and spices, and chopped / grown / processed garlic and ginger (processing them will bring out the most flavor in the marinade); then let a whole lot of prawns steep in these juices overnight or for at least 3 to 4 hours. Finally, create prawn-kebabs with metal or soaked wooden skewers, and throw them on a well greased grill. Serve up alongside a fresh salad and a good cold drink.
Source by Allie Moxley