Grilled Spot Prawns with Saffron Aioli

A splash of Pernod gives a Provençal spin on classic garlic and lemon grilled spot prawns.

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Living on the west coast of BC we are spoiled for choice when it comes to seafood. And perhaps no seafood season is anticipated more than the late spring BC spot prawn season. Spot prawns are technically a shrimp but their appearance, texture, and taste are more along the lines of lobster. Spot prawns are prized for their sweet and delicate flavour and can be enjoyed fresh during just a few short weeks in May and June each year. In honour of this year’s season, I am sharing an easy and delicious recipe that highlights the unique flavours of spot prawns.

Flavours of Provence

One of my favourite seafood dishes hails from Marseilles in the south of France – bouillabaisse. Bursting with flavours of garlic, saffron, and fennel, bouillabaisse is the king of seafood feasts. A dizzying array of seafood cooked in a rich, saffron, tomato broth and served with a garlicky red pepper aioli called rouille. A splash of Pernod, an anise flavoured liqueur from France, gives bouillabaisse its signature flavour. To capture the essence of that famous French dish I have added Pernod to the prawn marinade and serve the grilled spot prawns with a saffron and garlic aioli. One taste and you are sure to be transported to the shores of the Mediterranean!

Spot Prawns are a Sustainable Industry

Spot prawns are found up and down the North American west coast from San Diego all the way to Alaska. The bulk of commercial spot prawn fishing is along the BC coast. The spot prawn industry is remarkably sustainable and great care is taken during the season to harvest the prawns. Strict quotas keep the prawn populations at a sustainable level. The prawns are caught in traps and then hand sorted to return the female prawns back to the ocean. This ensures that there will be enough females to re-populate the spot prawns for the next year. Due to the labor-intensive method of fishing, spot prawns are more expensive than your average prawn. But I definitely think they’re worth a splurge once a year!

Ingredient Notes

Spot Prawns: You can buy spot prawns either alive or with their heads removed. I prefer to purchase them with the head off for ease of use. You can grill these prawns either with the shell on or off. If you leave the shell on it protects the prawn from the grill ensuring the flesh is nice and tender. However, the prawns will absorb more of the marinade flavour if you grill them without the shell.

What if you don’t have access to spot prawns? Or maybe you looked up the price and thought, heck no! This spot prawn recipe works perfectly with regular, large shrimp. I love the Pernod spiked marinade and will happily make this any time of year, not just during spot prawn season!

Pernod: The anise flavour in bouillabaisse is what really sets it apart in my mind. Pernod is a traditional ingredient for many kinds of seafood and shellfish dishes and is a subtle flavour that some say takes away any fishiness from the seafood. The flavour is subtle, but, if you really aren’t a fan of anise, then you can certainly skip it. The lemon and garlic marinade will still taste delicious! If you don’t want to buy a bottle of Pernod just for this recipe then there are a couple of options for substitutions. Try Greek Ouzo, Italian Sambuca, or Pastis, another anise liqueur from France.

Garlic: Both the marinade and the aioli make use of copious amounts of fresh garlic, so stock up!

Lemon: Fresh lemon juice adds a citrus note to the marinade and provides the acid component of the aioli.

Saffron: I like to add a big pinch of saffron to the aioli to tie in with the Provençal flavours. It is pricey, but you only need a pinch to add that distinctive colour and flavour to this dish. This too can be omitted if desired. I certainly wouldn’t pass up a simple garlic aioli!

Olive oil: Extra-virgin olive oil is usually my first choice when cooking and I use it here in the marinade. For the aioli, however, I find that using just extra-virgin olive oil can add a level of bitterness to the aioli that I don’t particularly like. When making aioli I usually use a mild or light-tasting olive oil.

How to Make Grilled Spot Prawns and Saffron Aioli

First, prepare your prawns. I like to start by cutting a slit down the back of the prawn with scissors. Check if they need to be de-veined. I find spot prawns sometimes don’t have that vein down the back that regular shrimp do – but I always check to be sure. This will also allow some of the marinade to seep in if you are leaving the shell on to grill.

Peeling spot prawns can be a bit more difficult than peeling regular shrimp. The shell has some sharp edges and spines alongside the legs so be mindful of that when you are peeling; the shells can be sharp and poke your fingers. Begin peeling the shell where you made the cut along the back. Slip your fingers under the shell on both sides to peel the shell away from the flesh. Once the shell has been loosened off both sides the legs should come off easily.

To keep the tail on, pinch the tail with one hand to hold it in place while you are peeling and tear the body off at the first joint after the tail.

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For the marinade, combine the lemon juice, garlic, parsley, olive oil, and Pernod and whisk together. Season with kosher salt and pepper. Place the prawns in a bowl or Ziploc bag and pour the marinade over, mixing well to coat all the prawns. Marinate in the fridge for 15 to 20 minutes. Do not marinate the prawns for longer than half an hour. Citrus juice will ‘cook’ raw shellfish so if you leave it too long then the flesh can become tough and rubbery and loose that succulent texture.

To prepare the saffron aioli, add the saffron strands to the lemon juice in a small bowl and let soak for 2 to 3 minutes. Add the minced garlic, egg, egg yolk, lemon juice, and saffron to the bowl of a food processor or blender, along with a sprinkle of kosher salt, pepper and red chili flakes if using. Pulse to combine.

With the food processor or blender running, slowly drizzle the olive oil in a very thin stream until all of the oil has been used. The aioli will thicken up as more oil is added. Check the aioli for seasoning and add more kosher salt or pepper as needed. Chill until you’re ready to serve.

To grill the prawns, you can use either a barbecue or a grill pan. Heat a barbecue or grill pan over medium high heat. Lightly grease the grill grate and place the prawns directly on the grill. Grill on one side for 2 to 3 minutes, or until slightly charred. Carefully flip the prawns and grill for another 1 to 3 minutes, or until just done. Prawns with shells will cook slightly longer then shelled prawns.

Once all the spot prawns are grilled serve them with a large dollop of saffron aioli and enjoy!

Serving & Pairing Suggestions

I love that this is such a simple dish that really highlights the great flavour of spot prawns. When preparing this spot prawn recipe, I like to throw a few vegetables on the grill to serve as a side dish. My favourite vegetables to grill are zucchini, bell peppers, asparagus, and mushrooms. They also taste great dipped in the saffron aioli! Add a few slices of baguette, either plain or grilled, to scrape up the last of the aioli and I’m in heaven!

For a wine pairing, Sauvignon Blanc is an obvious choice for seafood and strong garlic flavours. Calliope Wines, from Burrowing Owl in Oliver, BC has a beautiful Sauvignon Blanc that I found paired exceptionally well with this recipe. A Rosé would also make a great choice and is a classic pairing for bouillabaisse. Another option would be to pair this dish with a dry Riesling.

More Seafood for the Barbecue

If you loved my Spot Prawn recipe with saffron aioli, try out my Salmon Burger with Yogurt Herb Aioli and Pickled Cucumbers.

Let me know if you made this recipe, I would love to see!

Tag @rhubarbandlavender on Instagram.