Thawing Instructions

Remove the lid from the container.

Place the lid in the bottom of the sink and put the tub of prawns/shrimp upside down over the lid.

Run warm water around the outside of the tub.

Once the ice block is freed from the container, place the ice block with the prawns/shrimp inside into a colander and run luke warm water over the ice to thaw the ice block and separate the tails from the ice. This will only take a few minutes - make sure to use just warm water and not hot.

At this point, your tails will be mostly frozen. If you run luke warm water (not hot) over them for another minute, they will be thawed very quickly.

The whole process should take less than 10 minutes.

If you are choosing to peel your prawns/shrimp BEFORE cooking them, we suggest that you do so when the prawns/shrimp are still slightly frozen. They’ll be firmer and easier to peel.

Spot Prawn Gazpacho with Basil Sorbet

From David Gunawan, executive chef

West Restaurant + Bar

Gazpacho

6 ripe tomatoes, peeled

1 purple onion, roasted for 35 minutes at 350 F (170 C)

1 cucumber, peeled and seeded

1 sweet red bell pepper, roasted for 10 minutes at 350 F (170 C)

2 cloves garlic, roasted for 10 minutes at 350 F (170 C)

1/4 to 1/3 of a cup (50-70 mL) sherry vinegar (good quality such as Pedro Ximenez)

3/4 cup (180 mL) Spanish olive oil

2 tbsp (30 mL) freshly squeezed lime juice

2 tsp (10 mL) sugar

Salt and pepper, to taste

1/2 cup (125 mL) day-old bread, crust removed

4 cups (1 L) tomato juice

8 basil leaves

1 tsp (5 mL) cumin, ground

Basil Sorbet

1/3 pound (150 grams) granulated sugar

2 ounces (50 grams) glucose

7/8 cup (200 mL) lime juice (about 8 limes)

2 bunches basil leaves

1/4 cup (60 mL) of olive oil

Spot Prawns

12 spot prawns

Gazpacho

Blend everything together until smooth and pass through a sieve.

Basil Sorbet

Blend everything in a blender then transfer to an ice-cream maker and churn until firm.

Spot Prawns

Peel the spot prawns and sear for about 15 seconds on each side. Season with salt and pepper.

Spoon 2 spoonfuls of gazpacho in the middle of a plate. Place spot prawns in the middle and place basil sorbet next to the spot prawns.

Serves 6

----

Sauteed Garlic Prawns

From Lee Humphries, chef de cuisine of C restaurant

24 prawns, live and whole

8 ounces (244 grams) of butter, unsalted

4 jalapenos, sliced, seeds removed

8 cloves of garlic, sliced thinly

12 tbsp (180 mL) of chopped parsley

12 tbsp (180 mL) of sliced preserved lemon

Salt and pepper, to season

8 ounces (240 mL) of Backyard Vineyards Riesling (Neck of the Woods Winery)

Microgreens, to garnish

4 tsp (20 mL) of olive oil

In a hot sauté pan, add a little olive oil. Add prawns and butter. Sauté quickly. Add remaining ingredients and deglaze with white wine. Season to taste. Plate and garnish with microgreens.

Twist, peel and enjoy.

Serves 4