Cooking Tips & Recipes for Alaskan Spot Shrimp

The Alaska Spot Prawn is known by some as the "Lobster of Alaska". These shellfish can be used in a variety of menu applications and are known for their sweet, delicate flavor and firm texture.

Alaska Spot Prawns are the preferred shellfish of Japanese Sushi restaurants. Sushi restaurants often serve the tail raw, while battering the head with tempura batter and deep frying this half to create a sort of Prawn-Potato-Chip.

Western Cuisine more commonly will skewer and grill the whole prawn or pan-fry the prawn whole or split. The magic of Spot Prawns, known to experienced Chefs, requires that you always under cook this Jumbo Crustacean, if you are grilling or pan-frying! One minute or less on each side, you want to always serve Spots rare!

Shrimp Recipes
Barbecue Shrimp
Shrimp Couscous Paella
Shrimp with Spicy Peanut Sauce
Louisiana BBQ'D Shrimp
Shrimp Scampi
Grilled Shrimp with Bacon
Sweet And Sour Shrimp
Rustic Cedar Shrimp with Lemon Butter
Easy Shrimp Newburg Appetizer
Shrimp Stuffed Crepes
Shrimp Butter
Vietnamese Jumbo Shrimp Summer Rolls With Chili Mint Dipping Sauce
Pil Pil Langoustines
Barbecue Shrimp
2 lb Medium whole shrimp
1 1/2 Sticks butter
1/2 c Olive oil
2 Lemons
6 Cloves garlic, pressed
3 T Worcestershire
1/2 tsp Cayenne
1 T Salt (yup!)
1/2 tsp Pepper
1 T Italian seasoning
French bread


Melt butter in a large, shallow baking pan. Add 1 ½ squeezed lemons & everything except shrimp. Let simmer 5 minutes. Wash shrimp(leave shells on), place in pan, & baste. Bake at 350 degrees until shrimp are pink on top, 5-8 minutes. Turn shrimp, salt & pepper lightly, & bake 10 minutes. Squeeze ½ lemon on top and a few dashes Worcestershire & serve with French bread for dipping that great sauce. 4 servings.
Compliments of Jason

Back to Top
Shrimp Couscous Paella
1/2 lb Boned, skinned chicken breasts, cut into 1/2-inch Pieces
1/4 c Water
1 (10.5 Oz) can chicken broth
3/4 lb Medium size fresh shrimp, peeled and deveined
1/2 c Frozen green peas
1/3 c Chopped red bell pepper
1/3 c Thin sliced green onions
2 Cloves garlic, minced
1/2 tsp Salt
1/4 tsp Pepper
1 dash of ground saffron
1 c Uncooked couscous


Combine first 3 ingredients in a 2 Qt casserole; top w/ lid. Nuke 4-5 min. Stir in shrimp & next 7 ingredients; cover and nuke 3.5 min. or until shrimp are done(turns pink). Stir in couscous, cover & let stand 5 minutes.

Compliments of Jason

Back to Top
Shrimp with Spicy Peanut Sauce
2 T fresh ginger root, finely chopped
2 garlic cloves, chopped
1/3 cup red wine vinegar
1/3 cup creamy peanut butter
2 tsp hot red pepper flakes
1/2 cup soy sauce
3 cups water (3-4)
1 lemon, sliced
1 1/2 pounds large shrimp
1/2 cup soy sauce


In a blender or food processor, combine the ginger, garlic, vinegar, peanut butter, red pepper flakes, and soy sauce. Process until well blended and chill. The sauce can be made and refrigerated up to 2 days in advance. In a large saucepan, bring the water to the boil with the lemon slices and soy sauce. Drop in the shrimp, reduce the heat to a simmer, and cook 2 to 3 minutes, or until they turn pink. Drain, peel, and devein the shrimp. Chill them until ready to serve. The cooked shrimp can be refrigerated up to 2 or 3 days. To serve, arrange the shrimp on a platter with a bowl of the sauce and toothpicks.

Compliments of Jason

Back to Top
Louisiana BBQ'D Shrimp
2 c Ketchup
1/2 tsp Hot pepper sauce
1 c Water
1 1/2 T Worcestershire sauce
1/2 c Cider Vinegar
1/2 tsp Basil, ground
3/4 c Sugar
2 Garlic, cloves, minced
1/2 c Onion, minced
1 T Bacon fat
1/2 c Celery, diced
5 lb Shrimp, peeled and deveined
1/2 tsp Oregano, ground
1/2 tsp Cinnamon
1/4 c Parsley, minced
Salt to taste
1 ea Juice & rind of 1 Lemon


Combine all ingredients except shrimp. Cook, stirring frequently 35-50 minutes. Allow to cool. Refrigerate sauce 1 week to allow flavors to truly blend. Marinate shrimp in sauce a minimum of 1 hour. Arrange shrimp on barbecuing skewers. Barbecue, basting every minute with leftover sauce. Should be done in about 4 minutes. Shrimp are done when the flesh turns opaque.

Compliments of Jason

Back to Top
Shrimp Scampi
4 T butter
1/3 cup dry Sherry
4 cloves garlic, minced
4 T parsley, chopped
2 lbs shrimp, shelled, and deveined


Melt butter in skillet. Add garlic, parsley, and wine. Heat to simmering, then add shrimp and simmer until heated through, about 4 minutes.

Compliments of Jason

Back to Top
Grilled Shrimp with Bacon
2 lb Fresh jumbo shrimp, shelled & deveined
1/4 c Lemon juice
1/4 c Catsup
3 dashes Hot pepper sauce
1 Garlic clove, crushed
1/2 c Oil
1/2 lb Bacon(or more)
Lemon wedges


In a bowl, mix ingredients (lemon through oil). Marinate shrimp in mixture 30 mins. to 1 hour at room temp. Cut bacon into thirds or halves and wrap bacon around shrimp. Thread onto skewers. Grill until bacon is crisp, 8-10 mins. Turn several times and brush with reserved marinade. Bacon dripping will cause the grill to flare up, so keep the water spritzer handy. Serve at once with lemon wedges.

Compliments of Jason []

Back to Top
Sweet And Sour Shrimp
2 large nectarines, pitted
3 large plums, pitted
3 T apricot preserves
5 T dijon mustard
1/4 tsp dried chili flakes, or jalapeno pepper finely chopped
1/4 tsp salt to taste
1/4 tsp pepper to taste
1 juice of a lemon
1 pound shrimp, cooked and shelled


1. In food processor puree nectarines, plums, preserves, mustard, chili
flakes, salt, pepper and lemon juice. Transfer to large bowl.
2. Add shrimp to bowl, tossing to coat. Serve cold as an appetizer or hot over rice as an entree.

Compliments of Jason

Back to Top
Rustic Cedar Shrimp with Lemon Butter
1 untreated cedar plank
Olive oil for coating, plus 2 T
1 pound shrimp, head on and in shell
Creole spice, recipe included
1 small red onion, thinly sliced
2 Italian tomatoes, quartered


Preheat grill. Oil the cedar plank on one side. Assemble the plank: Toss the tomatoes and onions with 1 tablespoon of the oil and creole spice. Lay out the tomatoes and onions on the cedar plank, making sure not to get to close to the edge. In the same bowl, toss the shrimp with the remaining oil, and season with creole spice. Lay out the shrimp on top of the tomatoes and onions. Place in the center of the grill. Cover and cook 10 minutes. Serve with lemon butter.

Compliments of Jason

Back to Top
Easy Shrimp Newburg Appetizer SERVES 6
2 T butter
1/2 cup fresh button mushrooms, sliced
1 lb small cooked shrimp
1 can(10oz) cream of shrimp soup
1/4 cup milk
2 tsp grated onion
1/2 cup grated sharp cheddar cheese
1/4 cup of dry sherry
6 patty shells,
garnish with chopped parsley


Melt butter & sauté mushrooms and shrimp until mushrooms are tender.
Add shrimp soup, milk, onion, & cheese. Cook, stirring for about 5 minutes until cheese is melted. Add sherry. Fill patty shells with shrimp mixture & garnish with parsley.

Compliments of Trudy

Back to Top
Shrimp Stuffed Crepes Serves 4

1/2 stick of butter
6 T butter
2 1/2 cups of milk, scalded
1/2 cup heavy cream
3/4 tsp salt
white pepper
1/4 tsp lemon juice
1 lb. raw medium shrimp shelled and deveined
1/4 tsp lemon juice
1 T chopped shallots or scallions
1 T finely chopped fresh dill
3/4 tsp salt
white pepper
2 T butter
12 7-inch crepes
1 T bread crumbs 1 T butter
1 T grated Swiss cheese
Basic Crepe Recipe:
1 1/4 cups flour 1/4 cup water
3 large eggs 1/4 tsp salt
1 cup milk peanut or corn oil
First make the crepes...I have a crepe maker, so it's pretty easy but if you don't do this: Put all the ingredients for the basic crepes, except the oil in a blender jar, blend at top speed for about a minute. Place a 7-inch crepe pan over moderately high heat and brush it with a little of the oil. Pour about 2 Tablespoons of batter into the center of the pan. Tip the pan in all directions to spread the batter evenly. Cook for 1 minute. Bubbles should appear on the crepe immediately and it should be very thin. Flip it over by turning with a spatula and your fingers, cook the second side for about a half minute. Stack the crepes on a plate as you make them, with a piece of wax paper in between so they do not stick. You can cover and refrigerate them. They will keep for 2 days. Makes about 15 7-inch crepes. For my party, I cut the crepes in half to give me 30.

Make the sauce: Melt the butter in a 2qt. saucepan. Remove from heat. Add the flour, stirring with a wooden spoon until the mixture is smooth. Pour in 2 cups of the milk all at once, whisk the flour mixture and milk together until blended. Return the pan to high heat and whisking constantly, bring to a boil, cook for 2 minutes (the sauce will be very thick at this point). Pour 3/4 cup of the sauce into a medium size mixing bowl (to be used later for the shrimp filling) and set aside. Pour the remaining 1/2 cup of milk and the cream into the sauce in the sauce pan. Add the salt, white pepper to taste, and the lemon juice. Whisk until smooth. Taste for seasoning.
Filling: Cut the shrimp into 1/4 inch slices. Melt the butter in a medium size pan and add the chopped shallots or scallions, sauté for 1 minute. Add the shrimp and cook 2 more minutes, until pink. Transfer the contents to the bowl of sauce. Add the dill, salt, white pepper to taste, and lemon juice, gently mix all the ingredients together with a wooden spoon. Taste for seasoning. The crepes may be filled at this point or the filling refrigerated for an hour, in which case it will become firmer and easier to handle.
To assemble: Lay the crepe down, brown side up. With a tablespoon, divide the filling equally among the crepes, placing it on the lower third of each crepe but leave the edge bare. Lift up the bare edge and bring it over the filling. Then carefully roll up the crepe but do not tuck in the sides. Preheat oven to 375 degrees. Put the pan of cream
sauce over moderate heat, and cook for about 2-3 minutes, until warm. Pour about 1/4 cup of the sauce into an ovenproof baking dish large enough to hold the crepes in a single layer. Tip the baking dish from side to side to coat the bottom lightly. Place the crepes in a row, touching, seam side down. Spoon the balance of the sauce over them. Make the topping by combining the bread crumbs, Swiss cheese, and the butter, cut into bits. Sprinkle the topping over the crepes. Bake for 15 minutes.

Compliments of Loretta Ferrara

Back to Top
Here is one of my favorites.
I make it only at Christmas time because it is so rich but everyone requests it.

Shrimp Butter
1 (8oz) pkg. soft cream cheese
1/4 c. butter
2 T. mayonnaise
2 tsp. lemon juice
1/2 onion, grated
salt & pepper to taste
8 oz diced shrimp
1/4 tsp. garlic salt


Combine all ingredients. Mix shrimp in last. Let sit overnight(in
frig) Serve on crackers. Very good on Triscuits.

Compliments of Theresa Moltich

Back to Top
Vietnamese Jumbo Shrimp Summer Rolls With Chili Mint Dipping Sauce
1 pound Jumbo shrimp (16-20 per pound), peeled, deveined, and cut in half the long way.
Cracked black pepper to taste
Summer Rolls:
4 round sheets rice paper (also labeled as egg roll wrappers)
1 handful rice noodles (or angel hair pasta)
¼ carrot, peeled and fine julienne
4 radishes, washed and fine julienne
¼ yellow bell pepper, seeded, and fine julienne
¼ cucumber, peeled, seeded, and julienne
4 sprigs cilantro
Dipping Sauce:
2 ounces rice vinegar
2 ounces water
1 tablespoon Lime juice
1 teaspoon sugar
½ teaspoon chili flakes
1 teaspoon fresh mint, chopped
Step 1:
Dipping Sauce: Add all ingredients together and marinate the carrots and radishes from the summer rolls for at least 15 minutes.
Step 2:
Shrimp: Season the shrimp with black pepper and sauté in a nonstick pan until fully cooked about 3 minutes. Set aside.
Step 3:
Summer Rolls: With lukewarm water, submerge rice paper sheets until soft (about 1-2 minutes) and set aside. In boiling water, blanch rice noodles until cooked, remove, and cool. Place rice sheets down, top with prawns, noodles, marinated radishes and carrots, yellow peppers, cucumber and cilantro. Roll tightly and slice on the bias. Serve with dipping sauce. These summer rolls should be served cool or at room temperature. This Asian dish is perfect for a cool treat on a hot day.

Nutritional Value Per Serving:
Yield: 2 portions
Calories: 364, Protein: 58.8 g, Carbohydrates: 23.4 g, Fat: 7.2 g
Compliments of Clelia

Back to Top
Pil Pil Langoustines

6 shell on fresh Langoustines **Substitute 20 Alaskan Shrimp
1 Habenero Chilli seeds in thinly sliced
2 Garlic cloves cut into slivers
1tsp Worcester sauce
Salt and pepper to taste
1tsp Lemon Juice
2 tbl spoons Virgin Olive Oil


Heat thick based pan add Oil, garlic and chilli fry for 20 seconds add Langoustines or Shrimp, salt and pepper and Worcester sauce and Flash fry for approx 4-5 mins . Remove from heat and serve over fresh mixed leaves dress with cooking liquor and sprinkle with lemon juice. Makes a very good looking and tasty starter.

Compliments of Martyn


Back to Top

Page design & service by Kodiak Island Design
© Copyright 2008 Wild Alaska Smoked Salmon & Seafood
Jamie Fagan, Kodiak, Alaska.
All rights reserved.