By Chef Jeremy McLachlan

This month I am talking about the sweetest thing since a poodle in a tutu. Spot prawns are a locally caught prawn that will pop up in your specialty fish markets very soon. These prawns are a delicious nutritious delicacy and with a limited supply, so call your local seafood shop and ask about them. Here are a few shops near you:

Seattle Fresh Fish Markets

• Pure Food Fish Market
• Seattle Fish Company
• Seattle's Mutual Fish Company

South Seattle Fresh Fish Markets

• H Mart
• B & E Meats and Seafood

Portland Fresh Fish Markets

• Portland Fish Market
• Newman's Fish Company

Spot prawns are delicate and sweet so they can be used in many recipes. My favorite way to enjoy spot prawns is in a cioppino broth. The seasoned broth plays really nice with the sweetness of the shrimp and makes for a messy eating adventure. My second favorite way to enjoy them is RAW!!! Yes, I said, "Raw!" I marinate them lightly with soy, ginger and sesame and eat 'em raw!

Here's my amazing cioppino recipe that you can use to make a hearty stew with a ton of seafood or gently cook the whole spot prawns in. After cooking your stew always finish with a nugget of butter to make it nice and creamy.

Cioppino Broth Recipe

1 tablespoon canola oil
1/2 cup medium onion, sliced
2 stalks celery, chopped
1 fennel bulb, sliced
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
1 poblano or pascilla pepper, sliced
2 tablespoons tomato paste
1 tablespoon garlic, minced
2 teaspoon dried thyme
1 teaspoon chili flakes
1 teaspoon celery seed
1 teaspoon fennel seed
11/2 cup white wine
8 cups Italian plum tomatoes, chopped
2 cups clam juice
8 cups water
1 tablespoon kosher salt

Heat oil in a large saucepan. Sauté onion, celery, fennel and peppers until soft.
Add tomato paste and garlic and cook 5 minutes.
Add remaining stew base ingredients and simmer 10 minutes.
Remove from heat. Chill until ready to use. Enjoy!

Check out Salty's "Be Shellfish Eat Me" Festival Recipes (don't miss their awesome event The Prawnapalooza). And be sure to read Kathy Kingen's Good for You food-nutrition blog Spot-On Shrimp-Prawns.

(Author of Kitchen Talk, Jeremy McLachlan is also Corporate Chef for Salty's Seafood Grill restaurant group. He says: My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible views. Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine. If you have any questions about cooking, feel free to email me at chef@saltys.com.)