Citrus Glazed Gulf Prawns–These Colors Don’t Run

I love using the Seafood Watch program on the Monterey Bay Aquarium website.

It’s a great tool for figuring out what seafood is the most sustainable based on the type of fish, the country of origin and on whether or not it is wild or farmed (some farmed choices are indeed better). I love shrimp but there are serious problems with most of the shrimp from overseas. Gulf Shrimp though? The sweet and near-perfect looking specimens found along Florida’s Gulf Coast are not only some of the most delicious shellfish I’ve ever tasted, they are among the most sustainable as well. So it’s time to wave the American Flag and start buying American when we want shrimp. I’m surprised there hasn’t been a Toby Keith song or at least a talk-radio segment about the importance of buying American shrimp. In fact, I think we wasted far too much time making fun of arugula-eaters as being out of touch. Perhaps it is those buying shrimp from 10,000 miles away we should be taking a look at. They might be the real socialists.

Fresh and local citrus is also very good in Florida. It’s sweeter, nicer looking, and I’m certain healthier than what we get in our supermarkets in the North. Oranges and grapefruits are  good for breakfast but because $4 buys you a very large bag of them, I wanted to find some other uses for them as well.

The jumbo prawns are on the pricy side. They’re going to run you around $8/serving. That’s more than many of the proteins I write about here but still less than most entrees in a mediocre restaurant. So drape that American flag around yourself  and get yourself some Gulf Shrimp. You’ll be happy with your meal I’m certain. Also, it will keep people from thinking you’re a communist.

Citrus Glazed Gulf Prawns $16/2 servings = $8/Serving

Peel prawns and set aside

In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of vegetable oil (the higher smoke point helps here) over high heat

While oil is heating, juice 1 orange and wedge of grapefruit into a small bowl

Add a tablespoon of soy sauce and a hefty pinch of cracked pepper

Toss prawns in bowl with sauce

One by one, shake off the excess sauce and put in pan (be careful, it may spatter a bit)

Cook for 2 minutes per side or until just cooked through in the middle

Remove prawns from pan and turn heat to low

Add remaining sauce and cook for a minute

Add 2 teaspoons of butter and whisk into sauce

Toss prawns back in the pan to coat with the cooked sauce

Serve on a platter with a citrus wedge if desired

10 thoughts on “Citrus Glazed Gulf Prawns–These Colors Don’t Run

    • Thanks Cate. It would be great on some white fish. I’m wondering if a firm, meaty fish would be good. Thanks again and swing me some of your own recipes!

  1. Hey there, Jeremy. A question from a newbie who hardly ever cooks with prawns: Does the very brief marinade in juice just prior to cooking give the shrimp enough time to absorb the marinade flavors? I think I understand why it may not be a longer marinade (longer and the acid starts to cook the shrimp like a ceviche, right?). But I wonder if adding the shrimp back into the sauce, later, is enough to help the flavors infuse.

    Either way, nice post — GREAT BLOG! — and thanks for the inspiration to cook more!

    • Hey!
      Love your blog too. Really fun!

      I always worry about prawns getting spongy or losing their perfect texture if they sit in a marinade too long. I’m not sure the orange would be acidic enough to cook the prawns but it might make them soggy. The good ones are so sweet anyway so I like to think of the sauce as a ‘side-flavor’ that still lets the shrimp come through.

      Keep me posted on your cooking!


    • Hey Nell,
      Thanks for your message. That’s a good question and I spoke to lots of fishermen in the area about precisely that concern. The seafood is being tested regularly for contamination and all has been well in that area. Normally, I would be skeptical but because there are some class action lawsuits going against BP closer to the site of the actual spill, much of the seafood is being further tested by private firms who very much want to make sure the tests are accurate. There’s certainly room for a bigger discussion of how risky oil drilling is for the US Seafood market and I’d love to hear people’s thoughts about it.

      Thanks for writing in.

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