Cajun BBQ Prawns
photo by Bergy
- Ready In:
- 24hrs 10mins
- 3 tablespoons chopped garlic
- 1⁄4 cup olive oil
- 2 tablespoons seasoning, mix (recipe follows)
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons gluten-free soy sauce (use San-J Wheat-Free Tamari to make this gluten-free and wheat-free)
- 2 tablespoons chopped parsley
- 1 1⁄4 lbs peeled and deveined 21-25 count prawns
- 3⁄4 cup unsalted butter
- 1⁄4 cup cayenne
- 1⁄4 cup ground black pepper
- 2 tablespoons salt
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons dried whole thyme
- 2 tablespoons dried rosemary leaves
- 1 teaspoon dry oregano
- 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.
Questions & Replies
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This dish was great. I cooked it as directed except it took about 1 minute more in the oven before it was bubbly. The only deviation I made in cooking was to add the butter a bit more quickly and I used a spoon to stir it in. You can't let it boil at this point or the sauce might break. For the seasoning mix, I just made enough for the dish: 1/2 T cayenne 1/2 T Black pepper 1/2 tsp each - salt, red pepper flakes, rosemary (I used fresh), thyme. pinch oregano Served with crusty bread and a salad - great little meal for two and takes no time at all to fix.
Great prawns and sauce. I found Mean Chef's comments helpful and used his suggestions. I left them in the oven a bit too long (2 minutes plus 2 minutes would have been plenty). Even so, they were delicious and the sauce just has to have bread. I cut the peppers way back (can't handle the heat) and cut the butter back to 2 T. And it was STILL great.
This gets a rave from me - - The cooking time in the oven was 4 minutes - I used the very large (11-17 size prawns) and stove top 3 minutes. When prawns are cooked just long enough they have a special terxture when you bite into them -These almost exploded! Marinating overnight really infuses the flavor into the prawn without detracting from their own taste. I served a hot Parisian roll on the side to sop up the great sauce (butter & herbs etc) Thanks GinntyP for a recipe that goes in the Winner's circle