top of page

BC Spot Prawn recipes by top chefs. 

Anchor 1



1/2 pound spot prawn tails, peeled, reserve the shells

For the base:


the reserved shells

1 tablespoon vegetable oil

1 medium onion—diced

1 clove garlic—minced

1/2 teaspoon chipotle powder

4 whole cherry tomatoes, chopped 

3 cups cream, 33% whipping 




For the garnish:


1 tablespoon butter

1 whole leek, sliced 

1 cup cooked diced potatoes

1 pinch nutmeg

1/2 cup chopped flat leaf parsley 


salt and pepper to taste


  • Heat a heavy bottomed pan over medium high heat.

  • When the pan is hot add the oil and the reserved prawn shells.

  • Saute for a minute until the shells start to colour. 

  • Add the onions and cook for 1 minute.

  • Add the garlic and chipotle powder, stir constantly until it begins to stick on the bottom of the pan.

  • Add the chopped tomatoes and stir, allowing the liquid form the tomatoes to deglaze the pan.

  • When it starts to stick to the bottom of the pot again, pour in the cream, and bring to a boil. Turn the heat down to low and let the cream slowly simmer.

  • Heat a heavy bottomed pot over medium heat.

Add the butter and leeks, adjust the heat and sauté until translucent.

  • Add the cooked diced potatoes, and nutmeg.

While still on the heat, strain the cream mixture over the leeks, and simmer until the desired thickness.

  • Bring to a hard boil, add the peeled prawn tails, stir once, remove from the heat.

  • Let the soup sit for 30 seconds, add the parsley and serve. 

  • You can do the whole thing ahead except adding the prawns. The soup mixture can be quickly cooled and refrigerated for a day or until needed.

  • Just before you are ready to eat, bring the soup up to a boil and add the prawns, remove from the heat and let the prawns cook in the residual heat for 30 seconds to a minute.

  • Serve and enjoy! 


Watch the video here!
bottom of page