How Alaska eats: Mother's Day is u-prawn us

Local prawns are in the stores and Kim Sunée has a new recipe for hot, spicy, toasty brown-butter ones, influenced by her most recent trip to New Orleans. You can also grill them, make them into fajitas, do them with butter and lime and jalapeño or heat them up with Sriracha.

There is also Mother’s Day to think of. A brunch, perhaps? How about overnight baked French toast? Or some Swedish pancakes or blueberry cornmeal waffles? And, for fun, some toasted coconut iced coffee?

[Read previous newsletters here. Find more Alaska recipes here.]

This is exciting: Dining reviewer Mara Severin has a nice profile/review of Queen of Sheba, which — from what we can tell — is Anchorage’s first Ethiopian restaurant. Look at that lovely injera platter down there. Let’s get together and share one? In other restaurant news, I’m told that diners can finally enjoy a new menu at Muse, created by chef Laura Cole.

Congrats to longtime local food blogger Megan Ancheta, who writes the blog Allergy Free Alaska, She has an e-cookbook out. (Spoiler alert: THERE ARE GLUTEN-FREE BAGELS!) Oh, and do you have your ADN subscription yet? (No? Go here.)

Here’s hoping all you mothers out there have a great weekend

RECIPE: CAJUN BROWN BUTTER SHRIMP

Julia O'Malley, an Anchorage Daily News editor, is working on a book at the Anchorage Museum about how Alaskans eat. You can sign up to receive our weekly Alaska food newsletter, "How Alaska eats," in your email inbox by visiting adn.com/newsletter. Find more classic Alaska recipes here.