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    Category Home » Fish and Seafood » Spot Prawns with ‘Nduja, Butter and Lemon

    Spot Prawns with ‘Nduja, Butter and Lemon

    Published: Jun 30, 2022 · Modified: Oct 26, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    While they may look (and taste!) like tiny lobsters, these delicate and sweet spot prawns are actually very large shrimp. Serve them with a bit of spicy-sweet ‘nduja, butter and lemon juice… and many some crusty bread or parker house rolls to soak up the juices!

    An enamel white plate with three cooked prawns topped with red sauce and a slice of lemon.

    Are you ready for the most elegant and delicious summertime appetizer?!

    Here in Southern California you may hear spot prawns referred to as “Santa Barbara Spot Prawns” a reference to the Santa Barbara coastline where they are carefully harvested by local fishermen. In Alaska–the locals refer to them as Alaskan Spot Prawns.

    No matter what you call them this much is true–Spot Prawns are a very special delicacy and a delight to eat! They have a mild and delicate flavor, like a cross between buttery lobster and shrimp.

    They really don’t need much to make them taste great. I cook them on a grill and them douse them in a simple sauce made with just three ingredients; ‘Nduja (more on this below) melted butter and lemon juice. Spot Prawns, like shrimp, should be eaten with your hands so be prepared to get a bit messy!

    What is ‘Nduja? ‘Nduja is a soft, spreadable fermented pork sausage from Italy. It’s seasoned with Calabrian chilies and smoked paprika. It has the most incredibly porky-spicy-sweet flavor. Looking for more spicy ‘nduja recipes? Try: ‘Nduja Pasta with Butternut Squash and Rosemary Fried Walnuts.

    Note: Spot prawns are local to the West Coast and even here can be tricky to find. If you can’t manage track them down for this recipe you can substitute large, head-on shrimp.

    Ingredients You’ll Need

    All you need to make this recipe is four ingredients: ‘Nduja, spot prawns, butter and lemon.

    *See recipe card for additional notes and ingredient substitutions.*

    A small white dish filled with 'Nduja, a lemon sliced in half, a small ramekin of butter and a plate with three live spot prawns.

    Recipe Step by Step:

    Step 1. Preheat

    First decide if you’re going to grill the prawns or boil them. Grilling is my preferred method it imparts and beautiful smokey flavor on the prawns. That said, a large pot of boiling salted water will work too.

    A white and blue enamel bowl with three live spot prawns.

    Step 2. Make the Sauce

    The sauce for the prawns is a very simple mixture of melted butter and salty pork ‘Nduja. Add the butter and ‘nduja to a pan and place over medium-low heat. Let it slowly render and warm up–no need to caramelize or brown the sausage.

    Left: a small baking tray with 6 whole cooked prawns. Right: a stainless steel pan with cooked N'duja.

    Step 3. Cook the Prawns

    Place the prawns on the grill (or gently drop them into a pot of boiling water) cover and cook for 3-5 minutes or until the shells are bright red.

    Step 4. Serve

    Transfer the prawns to a large plate or platter and top with the melted butter and ‘Nduja as well as a big squeeze of lemon. Serve immediately.

    Two bowls of whole , cooked prawns with a red sauce, lemon wedges and wine glasses on the side.

    Check Out More Delicious Recipes!

    • All Craving California Seafood Recipes
    • Hamachi Crudo with Grapefruit and Serrano Chili
    • Grilled Peel n’ Eat Shrimp with Old Bay
    • Chipotle Shrimp Tacos with Jalapeño Slaw and Avocado Crema
    • Creamy Coconut Thai Green Chicken Curry
    • Creamy Chorizo Pasta

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    An enamel white plate with three cooked prawns topped with red sauce and a slice of lemon.

    Spot Prawns with ‘Nduja, Butter and Lemon

    While they may look (and taste!) like tiny lobsters, these delicate and sweet spot prawns are actually very large shrimp. Serve them with a bit of spicy-sweet 'nduja, butter and lemon juice… and many some crusty bread or parker house rolls to soak up the juices!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 4
    Calories: 187kcal
    Author: Leigh Anderson

    Ingredients

    • 8 large live spot prawns or 8-12 large head on shrimp
    • 4 oz 'Nduja or Spanish Chorizo about ½ cup
    • 4 tbsp butter
    • ½ lemon

    Instructions

    • Preheat a gass or charcoal grill to high heat. Note: if you don't have access to a grill the prawns can be cooked in a pot of salted boiling water.
    • Melt the butter in a sauté pan over medium low heat then add in the 'Nduja. Stir and break to the 'Nduja with the back of a wooded spoon. Keep the heat low–you're not looking to harshly sauté or brown the sausage, more so just render out some of that fat and warm it up.
    • While the 'Nduja is warming up place the prawns on onto the grill, directly onto the grates then cover and cook for 3 minutes. After three minutes flip them over and continue cooking, covered for 1-2 minutes just until the shells are bright red. Note: if using the boil method, drop the prawns in a large pot of salted boiling water, cook covered for 3-5 minutes until the shells are bright red.
    • Transfer the prawns to a large plate or platter, spoon the 'nduja and butter mixutre over top followed by a generous squeeze of lemon juice. Serve immedietly.

    Notes

     
    Ingredient Notes and Substitutions:
    • Spot Prawns: While they may look (and taste!) like tiny lobsters, these delicate and sweet spot prawns are actually very large shrimp. Spot prawns are local to the West Coast and even here can be tricky to find. If you can’t manage track them down for this recipe you can substitute large, head-on shrimp.  
    • ‘Nduja:‘Nduja is a soft, spreadable fermented pork sausage from Italy. It’s seasoned with Calabrian chilies and smoked paprika. It has the most incredibly porky-spicy-sweet flavor. If you can’t find ‘nduja substitute Spanish chorizo.

    Nutrition

    Calories: 187kcal | Carbohydrates: 1g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 441mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 458IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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