I woke up early this morning on a mission–to get Kentucky farmed freshwater prawns from the Franklin County Farmers Market. I missed the prawns last year and I wasn’t going to this year. When I got there, Angela Caporelli from the KY Ag Department, along with Dan Moreland, our farmer of said prawns, plus KSU representatives cooked up some delicious samples of the prawns with a little cajun spicing and local Kentucky Proud veggies that made for my breakfast.
I could eat prawns, shrimp, and other crustaceans everyday–low in fat, low in cholesterol. Freshwater varieties are even more so, which is why this Kentucky-raised prawn adventure excites me.
I brought my prawns home and contemplated how and what to prepare. I love ceviche and I have lime, stressed jalapenos, cilantro, fresh pepper, a little EVOO–shake and bake, I thought!
And they came out beautifully! The lime, cilantro, jalapeno, garlic, marinade just sweetened the tender meat of the prawns, elevating the lobster-like meat into a sweet and spicy entree enhanced with fresh lime, cucumber, and tomato.
This first foray into freshwater prawns farmed here in Kentucky, I consider a success. Not only is it very healthy-tasty, it’s sustainable–It’s genius for Kentucky farmers!
And I want more. Prawn season just started here in central Kentucky with farmers harvesting in September. Today’s prawns brought to you by Dan Moreland up in Butler, Kentucky: http://www.kyagr.com/KDAPage.aspx?id=3509
I’m feeling even more adventurous in my cooking. I think I’ll make Kentucky proud paella next.