Recipes CAJUN PRAWNS
Celebrate our warm southern hemisphere Christmas by serving up a spicy seafood feast. Our Cape Herb & Spice Louisiana Cajun Rub works with pretty much anything, including plump prawns!
- WHAT YOU WILL NEED -
- 800g prawns
- ¾ cup melted butter
- zest of one lime, grated as finely as possible
- 10 sprigs coriander, leaves only, finely chopped
- 5 sprigs parsley, leaves only, finely chopped
- 1 Tbsp Cape Herb & Spice LOUISIANA CAJUN
- 1 clove garlic, finely minced
- juice of half a lime
- METHOD -
First up, clean the prawns. Simply use small sharp scissors to cut them open along their spines, starting at the head and ending at the tail. Lift out the thin elementary tract/vein that runs from the head to tail. Rinse the prawns and pat them dry.
Melt the butter, then stir in the rest of the ingredients. Allow this spiced butter to cool. Once the butter is set, spoon a dot of it roughly the size of a pea into the slit you made in the spine of each prawn.
For prawns done in the oven: Divide the prawns between two baking sheets lined with baking parchment. Liberally dot the rest of the flavoured butter all over the prawns. Bake them in a 180 ˚C oven until cooked through – who long they take depends on how large the prawns are. They are done as soon as the flesh is white and no longer slightly translucent.
For prawns done on the braai: Pack the prawns in a braai grid and place on the fire. Re-melt the flavoured butter and use a pastry brush to paint the prawns on both sides as they braai.
For prawns done on the stove top: Add all the flavoured butter to a large frying pan, add the prawns and fry over low heat. Serve them in a large bowl with all those buttery pan juices poured on top! This recipe will serve two adults as a substantial main, or 6-8 people as part of a Christmas buffet table.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
YOU MIGHT ALSO LIKE
EASY CHRISTMAS SIDES 1 of 3: VEGGIE PLAT...
23 Nov 2021
Fresh, healthy, tasty and incredibly easy – that’s the way we’re going with our Christmas sides this y...
CHRISTMAS MAIN 3 OF 3: SWEET & SMOKY BBQ...
22 Nov 2019
Give the traditional roast turkey a yummylicious sticky, sweet and smoky makeover this Christmas. Take it outside and ro...
CHRISTMAS LEFTOVERS 3 OF 3: POULTRY COLD...
22 Nov 2019
Few things beat the delights of Christmas lunch leftover cold cuts. Toasted ciabatta, some crunchy gem or romaine lettuc...
CHRISTMAS MAIN 1 OF 3: CARAMEL ORANGE RO...
22 Nov 2019
When it comes to celebration food, nothing beats the ooh-and-aah impression a golden roast makes. This Christmas we&rsqu...