Live California Spot Prawns

Availability: In stock

$0.00
Availability: In Season

Our "Gem O' the Day" is reserved for products so rare, or with such short seasons, they can't appear as a regular selection. Sometimes fishermen contact us when they have something special to pass along. A lobsterman we know, who usually targets Pacific Spiny Lobsters, while checking out his gear doing “floats” off the Baja Peninsula, began landing something REALLY special: California Spot Prawns Spot prawns are the largest shrimp on the West Coast, averaging less than 8 prawns to the pound. Spot prawns stocks are healthy and strong. Since they are caught with traps rather than nets, there is low bycatch and zero habitat impact.


The respected Monterey Bay Aquarium’s Seafood Watch program, rates the Pacific Spot Prawn as a “Best Choice” sustainable option. Click here for more information. And perhaps the most exciting quality of the California Spot Prawns: They ship LIVE. And when we say LIVE, we mean LIVE.You almost have to chase these buggers to catch them in their shipping box. If you’ve never had the pleasure of eating a LIVE prawn, prepare yourself for a memorable treat. As long as this guy’s catching them, we’ll be shipping them, directly from his boat, overnight to any kitchen in America, squirmingly LIVE Order them in lots of 3, 5, or 7 pounds. If you need more, contact Customer Service at 800 477 2967 for special discounts. Most of the Prawns available in the United States are shipped frozen and then thawed and put on crushed ice at your local seafood shop. Most Americans have never eaten a fresh prawn, let alone a LIVE one. The sweet, almost crab-like flavor of a LIVE prawn is something you will treasure forever. Available FROZEN elsewhere online, these Prawns are rarely shipped LIVE, but the revolutionary “direct-from-the-fisherman” Farm 2 Market system now makes that possible. The Live California Spot Prawn is sustainable, responsible and delicious. You can combine our LIVE California Spot Prawns with any other item from out extensive list of offerings, for only a modest $30delivery fee to most locations, regardless of what or how much you order. Don’t delay. This is a short season that will close by Halloween. Savor the Farm 2 Market difference, sample a seafood delicacy that is unforgettably rare, and order LIVE California Spot Prawns now.

Delivered Fresh Overnight

Live California Spot Prawns

Array ( [0] => Array ( [post_id] => 2 [title] => Caviar and Cheese Stuffed Snow Peas Recipe [post_content] =>

Servings: 2 - 4
Time: 45 mins

Ingredients:

  • 36 fresh snow peas
  • 1/4 cup creme fraiche (see Note)
  • 1 tablespoon fresh dill, minced
  • 2 tablespoons cream cheese
  • 1 lime, juice and zest
  • Salt to taste
  • Freshly ground black pepper
  • 2 ounces caviar (salmon or lumpfish)

Preparation:

Bring a pot of salted water to a boil and blanch the snow peas for two minutes. Drain and plunge into cold water to stop the cooking process. Using a sharp paring knife, carefully make a slit along the length of one side of each snow pea to make a pocket.

In a bowl, combine creme fraiche, dill, cream cheese, lime zest, and lime juice. Mix thoroughly, then season to taste with salt and pepper. Gently fold in the caviar.

Carefully pipe or stuff the snow peas with the cheese/caviar mixture. Arrange stuffed peas on a platter lined with red lettuce leaves.

[status] => 1 [created_time] => 2012-12-12 17:05:01 [update_time] => 2012-12-12 23:31:40 [identifier] => caviar-and-cheese-stuffed-snow-peas [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => caviar-and-cheese-stuffed-snow-peas [assoc_products] => 01002,01001,01003,01004,farmed-caspian-osetra, ) [1] => Array ( [post_id] => 3 [title] => Caviar Service Recipe [post_content] =>

Servings: 8

Ingredients:

  • 4 ounces malossol caviar
  • 8 slices light rye or pumpernickel bread, toasted with crust removed and cut into 2 ½ inch long triangles
Condiments (each to be served chilled)
  • 1 cup cornichons
  • 1 cup sour cream
  • chopped yolks of 4 hard-boiled eggs
  • chopped whites of 2 hard-boiled eggs
  • 2 tablespoons of capers
  • 1/3 cup of finely minced shallots

Preparation:

Serve the caviar in an appropriate serving bowl, centered on a caviar relish tray, with toast points and chilled condiments arrayed round about it. Optionally serve with small glasses of chilled Vodka.

[status] => 1 [created_time] => 2012-12-12 18:25:00 [update_time] => 2012-12-12 23:31:18 [identifier] => caviar-service-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => caviar-service-recipe [assoc_products] => 01002,01001,01004,01003,farmed-caspian-osetra, ) [2] => Array ( [post_id] => 4 [title] => Caviar and Oysters with Mignonette Sauce Recipe [post_content] =>

Servings: 6-8

Ingredients:

  • 2 ounces of caviar
  • 3 dozen raw oysters in their shell
For the mignonette sauce:
  • 3 tablespoons of freshly cracked black pepper (preferably not ground)
  • 4 tablespoons of freshly chopped chives
  • 1/3 cup of champagne vinegar
  • 1/4 cup of finely minced shallots

Preparation:

Mix everything together for the sauce and set aside.

To prepare the oysters, open the shells, and separate the oysters from them, slicing between the muscle and the shell cleanly. Take a platter with crushed ice, and arrange 36 half-shells upon it. Place an oyster on each half-shell, spoon on each some of the sauce, and a spoon of beluga caviar on each. Each serving (6 oysters) is about 50 calories.

[status] => 1 [created_time] => 2012-12-12 23:30:58 [update_time] => [identifier] => caviar-oysters-mignonette-sauce-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => farmed-caspian-osetra,01004,01003,01002,01001, ) [3] => Array ( [post_id] => 6 [title] => Pan Sauteed Sea Scallops, Sour Cream and Caviar Recipe [post_content] =>

Yields: 24 pieces

Ingredients:

  • 1 teaspoon olive oil
  • 12 large sea scallops, cut crosswise into 2 rounds
  • 1/4 cup light sour cream
  • 1 ounce caviar
  • 4 fresh chives, cut into ½ inch lengths

Preparation:

Heat oil in large skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Let cool to room temperature.

Top each scallop with 1/2 teaspoon light sour cream. Top with caviar. Garnish with chives and serve.

[status] => 1 [created_time] => 2012-12-12 23:34:32 [update_time] => [identifier] => pan-sauteed-sea-scallops-sour-cream-caviar-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => farmed-caspian-osetra,01001,01002,01003,01004,01004, ) [4] => Array ( [post_id] => 8 [title] => Smoked Sockeye Salmon, Caviar and Blini Pancakes Recipe [post_content] =>

Servings: 4

Ingredients:

  • 36 Buckwheat Blini Pancakes (available from Farm 2 Market)
  • 8 ounces Costarella Seafoods Smoked Wild Sockeye Salmon
  • 1 ounce American Sturgeon Caviar
  • 12 minced chives

Preparation:

  1. Heat a large nonstick skillet over low heat. Spray the skillet with cooking spray.
  2. Heat Blini Pancakes until warmed through. Then flip them to warm the second side, about 1 minute.
  3. Let them rest on a sheet of tin foil until you have heated them all — they should be close to room temperature when you serve them.
  4. Top each blini with a 1-inch square of Smoked Wild Sockeye Salmon, a small dollop of light sour cream or creme fraiche, a ¼ t of American Sturegon Caviar, and a sprinkling of cut chives.
[status] => 1 [created_time] => 2012-12-12 23:39:41 [update_time] => 2012-12-13 00:44:46 [identifier] => smoked-sockeye-salmon-caviar-blinis-pancakes [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 01004,01004,01003,01002,01001,farmed-caspian-osetra,farmed-caspian-osetra, ) [5] => Array ( [post_id] => 9 [title] => Kobe Beef Tartar with Caviar Recipe [post_content] =>

Servings: 4

Ingredients:

  • 24 ounces Farm 2 Market Kobe Beef Filet Mignon, minced by hand
  • Tabasco sauce
  • Salt and pepper
  • 4 tablespoons of drained capers, chopped
  • 4 tablespoons Dijon mustard
  • 6 minced shallots
  • 12 minced chives
  • 4 ounces of minced red bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1 ounce cognac
  • 2 ounces caviar
  • 1 loaf French bread, cut 1/4-inch thick and lightly toasted, approximately 24 pieces
  • 8 ounces salad mix

Preparation:

  1. In a large chilled bowl, add the first ten ingredients.
  2. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed.
  3. Pack 6 ounces of the tartare into a ring mold set on a chilled plate.
  4. Push down with a spoon to keep the mixture compact.
  5. Top with 20 grams of the caviar, smoothing out the top gently with a spoon.
  6. Remove the mold.
  7. Serve with 6 croutons and 2 ounces of greens on the side.
[status] => 1 [created_time] => 2012-12-12 23:42:04 [update_time] => [identifier] => kobe-beef-tartar-caviar-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 01001,01002,01003,01004,farmed-caspian-osetra, ) [6] => Array ( [post_id] => 33 [title] => Sea Scallop and Asparagus Salad with Lemon Vinaigrette [post_content] =>

Servings: 4

Ingredients:

  • 16 large sea scallops
  • 20 fresh asparagus spears
  • Olive oil
  • Salt and pepper to taste
  • 8 sprigs fresh watercress
  • 2 cups baby spinach leaves
  • 1 recipe lemon vinaigrette (below)
  • ½ c Pecans, dry roasted

Lemon Vinaigrette: 

  • Juice and zest of 2 lemons
  • 1 T Red Wine vinegar
  • 1 tsp. Dijon mustard
  • 2 Tbsp. honey
  • 1 clove fresh garlic
  • 1 tsp. fresh ginger root
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste

 

Preparation:

Preheat Oven Broiler.

  1. Sprinkle scallops and asparagus spears with salt, pepper and olive oil. Broil until done to taste.
  2. Toss watercress and spinach with vinaigrette.
  3. Place asparagus on plate first, top with dressed greens and scallops.
  4. Sprinkle pecans on top.
  5. Drizzle leftover vinaigrette on plates for presentation.

Garnish with fresh orange slices if desired.

Lemon Vinaigrette, recipe follows:

  1. Place all ingredients except olive oil in a blender.
  2. Blend for 20 seconds, then add oil in a steady stream until incorporated.
  3. Add salt and pepper to taste.
[status] => 1 [created_time] => 2012-12-13 00:15:03 [update_time] => [identifier] => sea-scallop-asparus-salad-recipe [user] => Richard Fowler [update_user] => Richard Fowler [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => ,11001, ) [7] => Array ( [post_id] => 34 [title] => Cape Cod Cornflake Crusted Sea Scallops Recipe [post_content] =>

Ingredients:

  • 2 tablespoon vegetable oil
  • 3/4 cup Cornflake Crumbs (or 2c Cornflakes crushed in food processor)
  • 1/4 teaspoon Paprika
  • 1/8 teaspoon Salt to taste
  • 1/8 teaspoon Black pepper to taste
  • 24 large Sea Scallops
  • 4 T Butter
  • 1 whole Lemon sliced for garnish

 

Preparation:

Preheat the oven to 425f

  1. Line a baking sheet with parchment paper or aluminum foil. Brush the with the vegetable oil.
  2. Place the cornflake crumbs, paprika, salt and pepper in medium bowl.
  3. Coat a scallop in the cornflake crumb mixture, gently pressing the crumbs on to help them adhere.
  4. Set the coated scallop on the baking sheet; repeat with the remaining scallops.
  5. Place small piece of butter on top of each scallop
  6. Bake the scallops for 10 minutes.

To serve, garnish with lemon slices.

[status] => 1 [created_time] => 2012-12-13 00:16:20 [update_time] => [identifier] => cape-cod-sea-scallops-recipe [user] => Richard Fowler [update_user] => Richard Fowler [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 11001, ) [8] => Array ( [post_id] => 35 [title] => Shrimp Cocktail with Avocado Recipe [post_content] =>

Servings: 8

Ingredients:

  • 2 pound U15 Baja Shrimp Tails, cooked, peeled and deveined. Leave tail tip attached.
  • ¾ c seafood cocktail sauce (recipe follows)
  • 2 avocado, peeled, pitted and cubed
  • 1/2 small red onion, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon optional hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 8 lime wedges
  • Tortilla chips, or assorted crackers

Cocktail Sauce:

  • 2/3 c tomato ketchup
  • ¼ c tablespoons chili sauce
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 2 tablespoon prepared horseradish

Preparation:

  1. Combine cocktail sauce, avocado, onion, cilantro, hot pepper sauce and pepper in medium bowl.
  2. Divide into 8 appetizer portions in shallow cocktail glasses and place three cooked Shrimp in each; serve with lime wedges and chips or crackers.

Cocktail Sauce:

  1. In a medium bowl combine ketchup, chili sauce, lemon juice, salt and horseradish.
  2. Mix thoroughly and refrigerate for 30 minutes at least or until serving time.
  3. Makes 3/4 cup.
[status] => 1 [created_time] => 2012-12-13 00:17:54 [update_time] => 2012-12-13 00:53:25 [identifier] => shrimp-cocktail-avocado-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 1001,12002,12001, ) )

Shrimp Recipes

Please enjoy the recipes we have collected below. Keep in mind as with any recipe, feel free to modify it to meet the needs and tastes of your own family. You can view more seafood recipes here.

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