Serves 4 - 6
Prep Time 0 minutes
Cook Time 20 minutes

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