Best Cajun Bbq Prawns Recipes

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CAJUN BBQ PRAWNS



Cajun BBQ Prawns image

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

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

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.

CAJUN BBQ PRAWNS



Cajun BBQ Prawns image

Provided by Guy Fieri

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 23

2 tablespoons kosher salt
1 1/2 tablespoons freshly cracked black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon cayenne pepper
1 Anaheim chile
Canola oil, for grilling the chile
Kosher salt and freshly ground black pepper
4 slices bacon, cut into 1/4-inch pieces
1 small sweet onion, cut into 1/4-inch pieces
1 tablespoon chopped garlic
1 cup peach preserves
1/2 store bought-barbecue sauce
1/2 cup molasses
1/4 cup spiced rum
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
8 ounces baby arugula
2 pounds U-10 prawns, shells on, deveined
1/4 cup canola oil

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.

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