LCBO Food & Drink Early Summer 2021 TRADE

ALL SURF, NO TURF

GREEK-STYLE SPOT PRAWN COCKTAIL

Wild-caught Pacific spot prawns step in for the usual shrimp in this very special twist on shrimp cocktail that’s sure to make a big impact at the table. Tirokafteri is a Greek feta dip that’s rich, creamy and fiery. Here, the heat is dialled back a bit by using relatively mild, tangy pickled pepperoncini peppers to balance the delicate, sweet- tasting prawns. Serve as an appetizer or mezze with toasted pita or sliced baguette. 8 oz (225 g) Greek feta, chopped or coarsely crumbled 2 cloves garlic, minced 2 tbsp (30 mL) drained, stemmed and chopped pickled pepperoncini (about 3) 4 tsp (20 mL) red wine vinegar ⁄ tsp (1 mL) freshly ground black pepper ⁄ cup (125 mL) extra virgin olive oil 1 lb (455 g) shell-on spot prawn tails 2 cups (500 mL) lightly packed baby arugula or arugula microgreens 2 tbsp (30 mL) drained capers 1 lemon 1 In a food processor, blend feta, garlic, pepperoncini, vinegar and pepper. With motor running, pour in olive oil, blending until smooth. Cover and refrigerate for at least 2 hours or up to 3 days. 2 In a large saucepan of boiling salted water, cook prawns until bright pink and tails curl, 2 to 3 minutes. Drain and transfer prawns to a bowl of ice water to stop the cooking. Let stand for 5 minutes. Drain well; peel prawns, keeping shell on tips of tails, if desired. If not serving immediately, cover and refriger- ate prawns for up to 1 day.

Spot prawns are one of the most anticipated seasonal foods in B.C. They are available live during harvest season starting in May and for a relatively brief six to eight weeks. Thankfully, they can also be found frozen year-round.

For the health of our oceans’ fish and seafood populations, seek out a responsible fishmon- ger or seafood purveyor, and choose Ocean Wise-approved and Marine Stewardship Council (MSC)-certified whenever possible to ensure sustainable seafood and fish is available for many years to come. Visit seafood.ocean.org and msc.org to learn more.

3 To serve, divide feta dip among plates, using back of spoon to spread to a thin round. Top with prawns; sprinkle with aru- gula and capers. Freshly grate some lemon zest on top, then cut lemon into wedges to serve on the side for squeezing.

WHAT TO SERVE

Albariño is a classic pairing for seafood. This wine’s fruit will balance the dish’s sharpness, while the crisp acidity cuts the richness of the feta dip. Paco & Lola Albariño VINTAGES ESSENTIALS 350041, $20.95

Serves 6

104

EARLY SUMMER 2021 FOOD & DRINK