Coon Stripes are an abundant shrimp found in the Salish Sea, and an alternative to Spot Prawns. While smaller (30-40/lb), they are sweet and delicate, with good texture. We freeze and glaze them whole. They can be eaten raw, boiled, or sautéed.
FISHERMAN’S TIP -BY RILEY STARKS
These go well cooked with lots of garlic. In a hot cast iron skillet add a couple of tablespoons of olive oil, add the shrimp, then cook a couple of minutes on each side until the shells are opaque. Toss with chopped garlic and serve.
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