CAJUN BBQ PRAWNS
My other favorite from Seattle's Ponti Seafood Grill. Go Chef Alvin Binuya!!! Recommended wine is "Mersaut, Charriere, Thillets Vineyard", but personally, forget the beverage, just give me the prawns! This has been a favorite of mine for YEARS, but I just found the recipe in "Savoring Seattle". 100% of net proceeds go to FareStart which is an internationally acclaimed job training program for the homeless. I have no affiliation with the organization, but I do love a good cause, so if you like cookbooks, check this one out! It's a good one featuring 38 of Seattle's "Best" Chef's.
Provided by GinnyP
Categories Fruit
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.
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Liya Tibebu
[email protected]I can't wait to try this recipe!
Braxton Moser
[email protected]This recipe is a bit expensive, but it's worth it for a special occasion.
I AM HAKER
[email protected]I'm allergic to shellfish, so I used shrimp instead. It worked just as well.
muhammadiqbal iqbal
[email protected]I've never made prawns before, but this recipe made it easy.
Laban Magar
[email protected]These prawns are perfect for a party appetizer.
Bhim bist
[email protected]I'm not a fan of Cajun food, but I loved these prawns.
IBRAHIM AXMED
[email protected]This recipe is a bit time-consuming, but it's worth it.
Daniel meskell
[email protected]I added some extra vegetables to the sauce, and it turned out great.
Rao Babar
[email protected]This recipe is a great way to use up leftover prawns.
Amaka Agu
[email protected]I used frozen prawns, and they worked just fine.
Jacinth Williams
[email protected]The prawns were a bit dry, but the sauce helped to make up for it.
Topraj Chaudhary
[email protected]I'm not a big fan of spicy food, but these prawns were surprisingly mild. I loved the smoky flavor.
Mudsair Langove
[email protected]This recipe is a keeper! I'll definitely be making it again.
Mbalele Mbzley
[email protected]I followed the recipe exactly, but my prawns didn't turn out as good as the picture.
Khalil Daniels
[email protected]The prawns were a bit overcooked for my taste, but the sauce was delicious.
Lwanga Josh kenedy
[email protected]I've made this recipe several times now, and it never disappoints. The prawns are always juicy and flavorful, and the sauce is to die for.
DREAM SMITH
[email protected]These Cajun BBQ prawns were an absolute hit at my last party! The flavors were bold and smoky, and the prawns were cooked to perfection.