Grilled Spot Prawns & Citrus Butter (Washington) | Arteflame

Introduction

There is nothing quite like the aroma of sweet shellfish hitting a sizzling hot griddle on a warm summer evening. Washington Spot Prawns are the true crown jewel of the Pacific Northwest, boasting a firm, lobster-like texture and an incredible natural sweetness that feels like a treat from the ocean gods. When grilled on the Arteflame, the wood fire creates a subtle smokiness that perfectly compliments the rich citrus garlic butter, transporting you straight to a seaside chophouse.

Why This Recipe Shines

I love this recipe because it transforms a luxury ingredient into an approachable, interactive feast. The solid steel cooktop of the Arteflame is a game-changer here; it allows the prawns to sear in their own juices and the garlic butter without dripping precious flavor into the fire. It is elegant enough for a dinner party but fast enough for a Tuesday night treat, giving you that gourmet experience right in your backyard.

Kitchen Wisdom

• Watch the clock: Spot prawns cook incredibly fast—usually just 2 to 3 minutes per side. As soon as they turn opaque and the shells are bright pink, pull them off the heat immediately to ensure they stay succulent and tender.
• Keep the heads on: Even if you do not plan to eat them, the heads contain fat and juices that keep the tail meat moist and flavorful during the high-heat sear.

Swaps & Variations

If you cannot find fresh spot prawns, large Argentine Red Shrimp or Tiger Prawns are excellent alternatives. For a dairy-free version, swap the butter for high-quality ghee or extra virgin olive oil to keep that luscious mouthfeel without the lactose.

Ingredients

The Main Event

• 2 lbs fresh Washington Spot Prawns (heads on, shells split)
• 2 tbsp olive oil (for coating)
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)

Citrus Garlic Butter

• 1 stick (1/2 cup) unsalted butter, melted
• 3 cloves garlic, finely minced
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 tsp smoked paprika (optional for color)

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a medium-sized fire in the center of your Arteflame grill. You want to establish a solid coal bed.
2. Allow the flat steel cooktop to heat up. Aim for a temperature range where the cooktop is hot enough to sear but not burn butter instantly—usually the middle zone of the cooktop is perfect for seafood.
3. Wipe the cooktop down with a lightly oiled cloth to ensure a non-stick surface.

Step 2: Prepare the Prawns

1. Using kitchen shears, cut down the back of the prawn shells to expose the vein. Remove the vein but keep the shell and head intact; this preserves moisture and adds immense flavor during grilling.
2. Rinse the prawns gently under cold water and pat them thoroughly dry with paper towels.
3. In a large bowl, toss the prawns with the olive oil, sea salt, and black pepper until evenly coated.

Step 3: Make the Citrus Butter

1. Place a small heat-safe cast iron sauce pot or a small skillet directly on the flat cooktop surface.
2. Add the butter and let it melt completely.
3. Stir in the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Remove the pot to a cooler edge of the grill and stir in the lemon juice, lemon zest, parsley, and smoked paprika. Keep warm.

Step 4: Grill the Prawns

1. Place the spot prawns directly on the flat steel cooktop. If you want a char, place them closer to the center; for a gentler cook, move them further out.
2. Cook for approximately 2 to 3 minutes on one side until the shells turn bright pink and the meat begins to turn opaque.
3. Flip the prawns and brush them generously with the warm citrus garlic butter.
4. Grill for another 1 to 2 minutes. Watch them closely; spot prawns cook very quickly and can become rubbery if overdone.

Step 5: Finish and Serve

1. Once the meat is opaque and firm to the touch, remove the prawns from the grill immediately.
2. Drizzle the remaining citrus butter over the top.
3. Serve piping hot with extra lemon wedges on the side.

Tips

Cooking spot prawns requires a watchful eye because their texture changes rapidly from succulent to tough if left on the heat too long. The beauty of the Arteflame is its temperature zones; start searing near the center to get that appetizing color on the shell, then slide them to the outer edge to finish cooking gently. This technique prevents the delicate meat from drying out. Always keep the heads on if possible, even if you don't eat them, as the fat and juices in the head impart a depth of flavor to the tail meat that you can't get otherwise.

Additionally, sanitation is key when prepping seafood. Ensure your prawns are fully thawed if they were frozen, as grilling frozen prawns will lead to uneven cooking and a mushy texture. If you have live prawns, it is best to put them in an ice bath shortly before grilling to make them lethargic and easier to handle during the prep stage.

Variations

While the classic citrus butter is a crowd-pleaser, Washington Spot Prawns are versatile enough to handle a variety of flavor profiles. You can easily adapt this recipe to suit your mood or the theme of your dinner party. Here are a few distinct variations to try on your grill:

• Spicy Cajun Kick: Add 1 tablespoon of Cajun seasoning and a dash of cayenne pepper to the butter mixture for a Southern-style boil flavor.
• Asian Fusion: Swap the lemon and parsley for lime juice, soy sauce, grated ginger, and cilantro.
• Herb Garden: Replace the parsley with fresh dill and tarragon for a more aromatic, French-inspired finish.
• Garlic Overload: Roast whole garlic cloves on the Arteflame first, mash them into a paste, and mix into the butter for a sweeter, mellower garlic punch.
• Smoky Chipotle: Add minced chipotle peppers in adobo sauce to the butter for a smoky heat that pairs perfectly with the open fire.

Best pairings

To turn these grilled prawns into a complete meal, you need sides that complement the sweetness of the seafood without overpowering it. The rich citrus butter calls for something acidic or crisp to cut through the richness. A chilled glass of Sauvignon Blanc or a dry Pinot Gris is the absolute standard for wine pairings here, as the mineral notes highlight the ocean flavor of the prawns. For beer lovers, a light pilsner or a citrus-forward IPA works wonders.

For food sides, utilize your Arteflame while it’s hot. Grilled asparagus with a squeeze of lemon is a natural companion. Crusty sourdough bread is non-negotiable; you will need it to mop up the delicious butter and juices left on the plate. Alternatively, a light orzo salad with fresh cucumber and feta provides a cool, refreshing contrast to the warm, smoky prawns.

Conclusion

Grilled Washington Spot Prawns on the Arteflame are more than just a meal; they are an experience that celebrates the bounty of the sea and the joy of outdoor cooking. The combination of the searing steel cooktop and the wood fire infuses the prawns with a character that stovetop cooking simply cannot match. With the bright zest of lemon and the richness of garlic butter, this recipe is guaranteed to impress any guest.

We hope this guide inspires you to visit your local fishmonger and fire up the grill. Remember, the key is high heat, quick cooking, and fresh ingredients. Enjoy the process of cooking over the open fire and the incredible flavors that come with it. Happy grilling!