Time P1DT10m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Mix all the seasoning mix ingredients in a food processor and set aside. Stored in a sealed container, it will keep indefinitely for future use. Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl. Add the prawns and the chopped parsley to the mixture and toss well to coat. Refrigerate overnight. Preheat oven to 500°F. Place prawns with the marinade in a large, heavy skillet (large enough to fit prawns in a single layer or cook in batches) and place in oven. In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes. At this point the mixture should be bubbling and the prawns will be turning opaque. Transfer the pan to a stovetop, over medium heat and begin adding the butter in 1 to 2 T increments, shaking the pan the entire time, allowing the butter to emulsify into the mixture before adding any more butter. This process should take about 4 to 5 minutes. When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.
Time 1h Yield 4 to 6 servings Number Of Ingredients 15 Steps:
For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes. For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve. Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.
Time 50m Yield Serves 4 to 6 Number Of Ingredients 23 Steps:
Preheat the grill to medium-high. For the Cajun dry rub: Combine the salt, black pepper, chili powder, cumin, granulated onion, paprika and cayenne pepper in a small bowl. For the spicy peach bbq sauce: Drizzle the Anaheim chile with canola oil and season with salt and pepper. Grill until charred on all side, about 5 minutes total. Cool briefly, and then remove the stem and chop. Put the bacon, onion and garlic in a small saucepan over medium-high heat and cook, stirring occasionally, until the onion is translucent and the bacon is slightly caramelized, about 5 minutes. Stir in the peach preserves and Anaheim chile, then stir in the barbecue sauce, molasses, rum, cider vinegar, Dijon mustard, 1 teaspoon salt and 1 teaspoon black pepper. Bring the sauce to a boil, then reduce the heat and simmer until the sauce is slightly reduced and thickened, about 10 minutes. Cool; put the sauce into a blender and puree until smooth. Divide the sauce among 2 bowls, reserve one for serving. For the prawns: Line a serving platter with the arugula. Drizzle the prawns with the oil and dust with the Cajun dry rub on all sides. Grill until charred on the first side, about 3 minutes. Flip the prawns, baste with some of the spicy peach bbq sauce, and cook until the prawns are charred on the second side, about 2 more minutes. Baste, flip, baste again, and pull off the grill. Put the shrimp on top of the arugula and serve immediately with the reserved bowl of spicy peach bbq sauce on the side.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
In a large bowl, mix seasonings. Add shrimp; toss. Let stand 15 minutes. In a large skillet, over high heat, melt half the butter. Add the shrimp mixture, Worcestershire sauce, pepper sauce, and garlic; saute 2 minutes. Add the remaining butter, the chicken broth and wine; cook 2 minutes, stirring occasionally, until shrimp are just cooked. With a slotted spoon, remove shrimp to a deep platter. To seasoned butter mixture in skillet, add scallions; over high heat, boil, stirring, 2 to 3 minutes or until liquid is reduced and slightly thickened. Pour over shrimp. Serve with sliced French bread to dip into sauce.
More about “cajun bbq prawns recipes”
Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large shallow dish, combine the first 8 ingredients. Add shrimp and turn to coat. Cover; refrigerate for 15 minutes. , Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, thread shrimp and lemon wedges., Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes.
