Alaskan Spot Prawns with Cannellini Beans

Alaskan spot prawns are the rock stars of the Pacific shrimp world: sweet, almost lobster-like, and worth the splurge. Pair them with creamy cannellini beans and you have a rustic Italian-coast dinner that costs less than it tastes.

The beans get respect here. An overnight soak plus a slow simmer with carrot, celery, and onion gives them a savory, mineral backbone before the prawns ever hit the pan. Skip the soak and you get chalky beans, no shortcut around it.

Séut the garlic and rosemary in olive oil just until aromatic, then add the shrimp. They cook fast (usually two or three minutes), so keep your eye on the pan. Stir in the tomatoes, parsley, and cooked beans last so the prawns stay tender. A finishing drizzle of extra virgin olive oil rounds everything out.

Chef Tips

• Use the bean cooking liquid as a built-in sauce. A ladle or two stirred in with the tomatoes turns the dish into something between a stew and a sauté.
• Buy spot prawns with the heads on if you can find them. The heads carry intense flavor and crisp up beautifully if you give them a quick sear.
• Score the prawns lightly along the back if they are large. They cook more evenly and curl into a prettier shape.
• Salt the beans only at the very end. Adding salt during the simmer toughens the skins and slows the cooking.

Variations

• Trade rosemary for fresh thyme and add a pinch of fennel pollen for a Tuscan coastal twist.
• Stir in a handful of arugula at the end for a peppery contrast against the sweet prawns.
• Serve over grilled bread rubbed with a raw garlic clove for a more substantial supper.