Verde Prawns

Local Ocean’s Special

TIME: 20 minutes

SERVING SIZE: 1 bowl per person

Wild Prawns
Roasted Zucchini, Poblano Peppers + Shiitake Mushrooms
Cabbage + Fennel
White Beans
Cilantro + Green Onion
Queso Fresco
Salsa Verde
Pork Broth
Herb Paste
Corn Tortillas

6-8 tbsp oil for cooking
Salt + pepper for seasoning

1. Fry Tortilla Chips – heat 4 oz oil in a shallow pan or sauce pot (you’ll want about ½” of oil in the pan) over medium-high heat until it is hot and shimmering but not smoking. While oil is heating, cut each tortilla in half, then each half into thirds (you’ll have 6 pieces per tortilla). When oil is hot, gently add the tortilla pieces into the pan and fry until chips are golden and crispy (about 3-4 minutes). Depending on your pan, you may need to flip the chips half-way through and do them in several batches to avoid crowding the oil. Make sure each piece of tortilla is not sticking to the others – you’ll get soggy chips this way! When finished, place chips on paper towels to drain excess oil.

2. In a separate large sauté pan, heat 2 TBSP oil (3 TBSP for 4 portions) over medium-high heat. Add the onions to the pan and sauté for 2 minutes until they begin to soften.  

3. Add prawns to the pan, making sure to avoid over-crowding. You want a good sear and color on the prawns. Cook for 1-2 minutes, then turn the prawns over.

4. Add roasted veggies, herb paste, and white beans to the pan. Cook another minute.

5. Deglaze the pan with the pork broth.  Add salsa verde to the pan, bring to a boil.

6. Toss in ¾ of the cilantro & green onion mix, along with the shredded cabbage. Cook for an additional 2-3 minutes.

7. Cut the radish into thin slices.

8. Divide stew evenly among dinner bowls. Top with queso fresco, sliced radish, remaining herbs and tortilla chips. ¡Buen provecho!

Click to view or print a PDF



Shrimp is the most consumed seafood in the US and about 90% of it is farm raised, often from countries with low environmental and food safety standards.   Local Ocean won’t sell that stuff, and Oregon does not have a significant wild prawn fishery, so we buy wild Mexican prawns from Baja California. The company fleet is 3rd party certified and complies with all rules and regulations mandated by both the Mexican and US governments, including the use of turtle excluders in their nets.  It may not be Oregon - but it is still West Coast and wild.  Why do these prawns, with their firm texture and sweet, clean flavor, taste so much better than farmed? Because they work out!  Imagine being a shrimp in the wild, cold Pacific Ocean.  You have to swim hard and feed on wild prey!  That makes them taste much better than the soft, flavorless farmed varieties in most grocery stores.  And the stew - what can I say about the Prawn Verde stew?  Its like taking a little trip down to Cabo san Lucas!  Crack a cold pilsner or Agua Fresca and enjoy.

Updated December 16th, 2020

Leave a comment

Please note, comments must be approved before they are published