Putting the Spotlight on Spot Prawns

California’s Monterey Bay is treasured for its bountiful marine life, and is a popular destination for seafood lovers. One thing in particular keeps them coming back: the spot prawn.

Spot prawns, despite their name, are actually shrimps, and are the largest ones in the West Coast. With pale orange shells, snow-white flesh, and lengths that can exceed 23 cm, spot prawns live 700 feet (213 meters) deep in canyons, yet are still prey to reef fishes and commercial fishers (through traps and nets). Another notable thing about spot prawns is that they change their gender from male to female as they grow, and can live up to four years.

Seafood lovers just love the firm and sweet flesh of spot prawns. These are best served fresh, as once they die, their bodies release an enzyme that turns their flesh soft and mushy. It’s always best to cook them immediately or to remove their heads. Spot prawns cook very fast, and are usually ready to serve after about 30 seconds to 2 minutes.

While you might go immediately for their flesh, the head part should not be ignored. Spot prawn heads contain delicious juices you can slurp up. Undeniably, spot prawns are a prized seafood delicacy on the West Coast.