The Shawnee Freshwater Prawn Growers Association was formed in 2000 and consists of over 40 growers from Southern Illinois and Eastern

Recipes

Freshwater prawns grown in Illinois aquaculture ponds have exceptional quality and taste. Freshwater prawns have a lobster-like texture and mild, sweet taste. Prawns are grown in clean, fresh water, with no pollutants. Prawns are fed an all natural feeds with no chemicals. The following information will summarize the steps necessary to thaw, store, and prepare your prawns.

Thawing Prawns

It is important to thaw tails properly to maintain the quality and texture of the meat. If possible, it is best to thaw prawns immediately before preparation. Thaw under cool running water to separate. For best results, cook immediately after thawing or removing from ice. Refrigerate if not cooking immediately, but for no longer than 8 hours. Do not allow thawed tails to come to room temperature for an extended period of time. Do not refreeze thawed prawns.

Boiling Prawns

If boiling prawns with shells on make sure to use more seasoning than usual. The shells are very thick and this makes it more difficult for tails to absorb spices with shells still attached. You do not have to thaw prawns before boiling. Bring seasoned water to a rolling boil, add prawns , cover, boil for 4 -5 minutes if frozen or for 3 - 4 minutes if thawed. Drain, cool, and serve. Do not over cook!!! If you want tails to really absorb the spices try peeling the tails before boiling. This will increase the spicy flavor of the tails. Removing the shells before boiling will reduce the necessary boiling time to 2 minutes.

Grilling, Baking, and Sautéing

Prawns have very little salt in the meat therefore it will accept the flavors you add more readily. Marinate peeled tails for 10 - 30 minutes in the refrigerator before cooking and they will absorb the flavor of the marinade. Grill thawed prawns with shells for 2.5 to 3 minutes per side. Grill thawed and peeled prawns for 1.5 to 2 minutes per side. Sauté prawns for 4 - 5 minutes.

Cooking Whole Prawns

Cooking whole prawns preserves the natural juices and delicate flavor. Many believe prawns have the best flavor and texture when they are cooked with the heads and shell intact. If the recipe does not call for whole prawns you may want to save the head in the freezer for making shrimp stock in other recipes.

Recipes

Holly’s Marinated Prawns

3 cloves garlic minced

1/3 cup olive oil

¼ cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

½ tsp. salt

¼ tsp. cayenne pepper

2 lbs prawns pealed

Mix all together place prawns in mix and toss until coated refrigerate for 30 minutes tossing 1 or 2 times skewer and grill brushing on excess sauce

Ginger and Orange Grilled Shrimp

36 large shrimp shelled and deveined

garlic salt and white pepper

¼ cup butter

5 garlic cloves minced

¼ cup white wine

1 cup orange juice

2 tsp. orange zest

2 tsp. ginger

Season with garlic salt and white pepper in a sauce pan melt butter and add prawn shells and garlic stir until shells are pink and garlic is soft add rest of ingredients bring to boil, remove from heat, and cool skewer and marinate in mixture grill basting with sauce liberally

Coconut Prawns

with Sweet Dipping Sauce

2 lbs freshwater prawns, peeled, with tails

2 cups all-purpose flour

1 can (12 oz.) beer

½ teaspoon baking powder

½ teaspoon paprika

¼ teaspoon curry powder

¼ teaspoon salt

1 (14 oz.) pkg. Sweetened flaked coconut

Vegetable oil (for frying)

Combine 1 ½ cup flour, beer, and next four ingredients in a large bowl. Dredge prawns in remaining ½ cup flour. Dip in beer batter and roll in coconut. Fry coated prawns in deep hot oil (350º) until coconut is golden brown. Serve with sauce.

Sweet Dipping Sauce

1 (10 oz.) jar orange marmalade

3 tablespoons prepared horseradish

3 tablespoons Creole mustard

Mix above ingredients. Serve hot or cold.

Scampi

1 lb. Peeled prawns

¼ cup olive oil

2 cloves garlic, minced

¼ cup butter

½ teaspoon Cajun seasoning

½ tablespoon Worcestershire

1 tablespoon lemon juice

¼ cup green onion, chopped

¼ cup fresh parsley, chopped or 2 tablespoons dried flakes French bread, rice or pasta

Sauté garlic in olive oil over low heat. Add butter and remaining ingredients and bring to medium boil. Cook for 3-4 minutes. Add prawns and stir for 3-4 minutes or until done. Do not boil. Serve immediately with French bread for dipping in sauce. Also delicious over rice or pasta.

Prawn Stuffing

½ pound of cooked, peeled prawns

½ pound soft butter

¼ teaspoon garlic

¼ tablespoon parsley

¼ cup bread crumbs or Italian bread crumbs

1 teaspoon fresh lemon juice

Salt and red pepper to taste

Mix all ingredients (except prawns) together in a processor, or chop and mix ingredients by hand. Peel raw prawns to be stuffed. Butterfly the BELLY side of the prawns. Fill the butterflied belly with stuffing. Bake until golden brown.

Prawn and Artichoke Vinaigrette

2-3 lbs. Freshwater prawns, shelled and cooked

2 (14 oz.) cans artichoke hearts, drained

1 (3 ½ oz.) jar capers

1 tablespoon celery seeds

2 bay leaves

2 small red onions, sliced thinly into rings

2 lemons, sliced

24 oz. bottle Italian dressing

½ cup white vinegar

1 tablespoon prepared horseradish

Bring 8 cups of water and 3 teaspoons of slat to a boil. Add shelled prawn. Cook 4 minutes. Test for doneness. Do not overcook.

Layer prawns, artichokes, capers, celery seeds, bay leaves, onion and lemon slices in a large container. Mix dressing, vinegar and horseradish then pour over prawn mixture. Seal and leave to marinate for 12-24 hours in refrigerator. Drain prawn mixture and serve on salad greens. Yield 8-12 servings.

Prawns Espanole

12 large shrimp

2 tablespoons water

2 tablespoons olive oil

½ cup chopped green pepper

½ cup chopped green onions

1 can (1lb. 2oz) solid pack tomatoes

½ cup sliced stuffed green olives

1 tablespoons cornstarch + 2 tablespoons water

1 teaspoon oregano

¼ teaspoon garlic powder

dash saffron

2 teaspoons salt

½ teaspoon sugar

1 can (4 ½ oz) artichoke hearts

Clean shrimp, remove shell and de-vein. Cut into bite-sized pieces. Heat oil in large skillet. Saute green peppers and onions until soft but not browned. Stir in tomatoes and olives. Add oregano, garlic powder, saffron, salt and sugar. Simmer 20-30 minutes. Drain and halve artichoke hearts. Add to tomato mixture with shrimp. Cook 15 minutes longer. Blend cornstarch in water and add to tomato mixture, stirring until it thickens and boils. Serve at once with rice. Serves 4.

Sweet and Sour Shrimp

¼ cup butter

1 green pepper

1 ½ cups celery

6 whole scallions

4 teaspoons cornstarch

2 cups orange juice

1 chicken bouillon cube

2 tablespoons soy sauce

¼ teaspoon ginger

1 lb. Cooked, cleaned shrimp

Heat butter in skillet over high heat. Add strips of green pepper, diagonally slice celery and scallions; cook two minutes, stirring constantly. Blend cornstarch with small amount of orange juice, bouillon cube, soy sauce, ginger and salt and add to mixture. Cook, stirring constantly until mixture thickens and comes to a boil and bouillon cube dissolves. Add shrimp; heat and serve with cooked rice. Serves 4.

Shrimp Creole

½ cup chopped onion

½ cup chopped celery

1 glove garlic, minced

3 tablespoons salad oil

1 can tomatoes (1 lb.)

1 can tomato sauce (8 oz.)

1 ½ teaspoon salt

1 teaspoon sugar

½ to 1 teaspoon chili powder

1 tablespoon Worcestershire sauce

1 dash hot pepper sauce

2 teaspoons cornstarch

¾ pounds cleaned raw shrimp

½ cup chopped green pepper

Cook onion, celery and garlic in hot oil until tender but not brown. Add tomatoes and next six ingredients (tomato sauce, salt, sugar, chili powder, Worcestershire, and hot pepper sauce). Simmer uncovered 45 minutes. Mix cornstarch with 1 tablespoon cold water; stir into sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and green pepper. Cover and simmer until done (about 5 minutes). Serve with rice. Serves 6.