As the Public Market on Granville Island got going in the 80’s, local prawns were an unknown commodity in Vancouver. Most people and restaurants bought frozen imported crustaceans and shellfish. Through the efforts of local chefs, “eat local” movements, fishermen and fish shops, BC spot prawns are now a seasonal favourite in the Public Market.
INGREDIENTS:
2 pounds fresh spot prawns (heads on)
2 tbsp olive oil
1tbsp finely chopped sun dried tomatoes
1 tbsp minced garlic
1/2 tsp Herbes de Provence
Salt and pepper to taste
INSTRUCTIONS:
Heat oil to medium high in fry pan or skillet
Add prawns and other ingredients
Cook for 1-2 minutes flipping prawns over half way through
until the flesh of the prawn just turns pink. Do not overcook!
Prawns can be prepared whole or as peeled and deveined. To quickly peel and devein prawns take a pair of sharp kitchen scissors and cut down the middle of the back shell right to the tail tip. Then break open the shell and pull it off leaving the tail attached. Finally pull or wash out the vein.
Spot Prawns at the Public Market – Judie Glick
As the Granville Island Market got going in the 80’s, local prawns were an unknown commodity in Vancouver. Most people and restaurants bought frozen imported crustaceans and shellfish. Through the efforts of local chefs, “eat local” movements, fishermen and fish shops, BC spot prawns are now a seasonal favourite in the Public Market.
These environmentally sound, locally-sourced prawns have a season of 6-8 weeks, starting in May.
As Vancouver’s first day boat fishery product, spot prawns are now available in the Public Market by about 4pm each day of the season.
*With information from BCseafoodonline.com
Author Judie Glick
Judie Davis Glick and her husband Fred started selling produce in the Public Market from opening day in 1979 and were the founding owners of Fraser Valley Juice and Salad. As Judie says, “The juice bar started as an off-shoot of their produce business. Customers always wanted to know how the fruit tasted so we created the opportunity to educate people about fruits and vegetables”.
Judie co-authored with Fiona McLeod the Granville Island Market Cookbook in 1985. Now retired, Judie is working on a new Market cookbook that continues to celebrate the unique relationship between food, the Market vendors and their customers.
