1/4 cup unsalted butter
3 cloves garlic, thinly sliced
1 Tablespoon olive oil
1 lb. 8 oz. wild Alaska spot prawns, peeled and deveined
1 cup Alaska Grown tomatoes, diced
3/4 cup Alaska Grown fresh basil, roughly chopped
Salt and Fresh ground black pepper, to taste
Fresh cooked pasta or grilled bread, for serving
Melt butter with garlic in a small pan over medium-low heat, just until garlic begins to brown. Remove from heat.
Heat olive oil in a large sauté pan over medium-high heat. (Pat prawns dry with a paper towel.) Add prawns and cook, shaking pan back and forth to prevent sticking, until prawns begin to turn opaque, 1 to 2 minutes. Stir in tomatoes and basil, then the garlic butter; turn off heat. Season with salt and pepper, to taste. Serve with cooked pasta or grilled bread.
Recipe by Chef Stefani Marnon, Chef Stef’s, Juneau, AK
