Recipe by Chef Stefani Marnon, Chef Stef’s, Juneau

This really simple and quick recipe, which showcases aromatic basil, flavorful tomatoes and garlic is great on its own, but paired with spot prawns, it gets even better. Salmon or halibut would also be a great fit.

Makes 4 to 6 servings
Time: 20 minutes

½ cup unsalted butter
5 cloves garlic, thinly sliced
1 tablespoon olive oil
3 pounds wild Alaska spot prawns, peeled and deveined
2 cups Alaska Grown tomatoes, diced
1 1/2 cups Alaska Grown fresh basil, roughly chopped

Salt and fresh ground black pepper, to taste

For serving: fresh pasta or grilled bread

  1. Melt butter and garlic together in a small saucepan over medium-low heat, until garlic is lightly toasted and crisp, remove from heat; set aside.
  2. Heat a large sauté pan over medium-high heat. Add olive oil. Pat prawns dry with a paper towel; add prawns, and cook, shaking pan back and forth until prawns begin to turn opaque, 1 to 2 minutes. Add tomatoes and basil.  Turn off heat and toss in the garlic butter.   Taste and add salt and pepper, as needed.  Serve with pasta or grilled bread.