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From the galley:

Hot-tempered Prawns

utilizes: Female or Male Spot Prawns


We know... These roe on prawns are a little messy. They might even have you feeling slightly squeamish. But hang with us here: as soon as you take your first bite, we promise you'll never look back.



Two things:

1. This recipe will take longer to read than it will to cook.

2. If you're a first time spot prawns consumer, we'd recommend staring either with this recipe, or with our boiled prawn recipe.


We'd love to tell you that we worked tirelessly to craft this recipe... But in reality, after a long evening of plucking over 3,000 shrimp heads, we were just hankering for some delicious prawns. So we popped the cast iron on the diesel stove, added some butter and garlic, and sautéed the prawns until they were just barely cooked through.
Simple perfection!

Cook Time: 4 minutes    Prep Time: 5 minutes    Serves: 1-4


  • 1 lb spot prawns, thawed with shells left on

    • Spot prawns do not need deveined, but a thorough rinse with cold water is a good idea

  • 2 heaping tablespoons of butter 

  • 3 cloves garlic, minced 

  • Pinch of sea salt



  1. Preheat a large cast iron (or other heavy bottomed pan) over medium heat 

  2. Add butter and garlic. We want the heat high enough that the butter browns, but not so high that the garlic burns. 

  3. Once the butter is browned, add the shrimp to the skillet in an even, single layer

  4. Cook for 4 minutes, constantly turning and rotating the shrimp. The middle ones will likely cook faster than the outer ones, so be sure to rotate those, too. 

  5. Remove from heat, finish with a sprinkle of flaky salt, and dig in! 

We'd recommend keeping it simple the first few times you make this recipe... But after you've become acquainted with the flavor of shrimp, feel free to add some citrus and herbs!  

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