This simplified Cajun prawn dish is made and packed with real fruit juice, herbs, and spices, and enriched with honey to help maintain its red-hot, cooking consistency. Barbecue sauce occasionally works for this, too.
For the seafood base Edit
- 3 tablespoons chopped garlic
- ¼ cup olive oil
- 2 tablespoons seasoning mix (recipe follows)
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons chopped parsley
- 1 ¼ lb. peeled and deveined, 21 – 25-count prawns
- ¾ cup unsalted butter
Seasoning mix Edit
- ¼ cup cayenne
- ¼ 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
- Prepare and make 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 tbsp. 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 an oven to 500° F. Place the 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 an 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 stove, over medium heat and begin adding the butter in 1 to 2 tbsp. 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, then pour onto a platter and serve immediately with plenty of good, crispy bread, as well as with rice.