Recipe by Julie in TX
Not for the faint of heart. I adopted this recipe in September, 2006.
Top Review by ciao
Mean, these are wicked, evil, wicked, inferno like, wicked, molten lava-type shrimp! Did I mention wicked, lol? But absolutely delicious! It's a struggle, because they're so spicy, that you want to stop eating them, but they taste so damn good, so you have to have another, then another, and so on, lol. A great change of pace, that's for sure. I used McCormick's Grill Mates Montreal Steak Seasoning, and all the other ingredients with no changes--we chose to use Guinness, good stuff. These cook up so fast, and the prep is minimal, but with great results. Thanks again Mean, another winner.
- 453.59 g prawns (21-25 count)
- 118.29 ml flour
- 29.58 ml clarified butter or 29.58 ml vegetable oil
- 29.58 ml steak seasoning (any brand works)
- 7.39 ml garlic
- 7.39 ml cayenne pepper
- 7.39 ml black pepper
- 4.92 ml kosher salt
- 4.92 ml red pepper flakes
- 4.92 ml thyme
- 4.92 ml rosemary
- 4.92 ml oregano
- 59.14 ml white wine
- 118.29 ml dark beer or 118.29 ml ale
- 7.39 ml Worcestershire sauce
- 29.58 ml butter
Directions See How It's Made
- Coat prawns in flour.
- Heat clarified butter or vegetable oil on high heat.
- Add prawns to saute pan.
- Coat with steak seasoning (your favorite store brand like Lawry's or Johnny's will work fine).
- Add garlic to pan.
- To make the spice mixture, mix cayenne pepper, black pepper, salt, red pepper flakes, thyme, rosemary and oregano.
- Grind them together in a spice grinder or food processor.
- Top prawns with the spice mixture.
- Add white wine, beer and Worcestershire sauce to pan.
- Simmer 2-3 minutes until prawns are cooked.
- Swirl in butter to finish the sauce.
- Serve with a thick rustic bread.
- Serves 2.