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Cajun BBQ Prawns

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“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.”
READY IN:
24hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all the seasoning mix ingredients in a food processor and set aside.
  2. Stored in a sealed container, it will keep indefinitely for future use.
  3. Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl.
  4. Add the prawns and the chopped parsley to the mixture and toss well to coat.
  5. Refrigerate overnight.
  6. Preheat oven to 500°F.
  7. 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.
  8. In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
  9. At this point the mixture should be bubbling and the prawns will be turning opaque.
  10. 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.
  11. This process should take about 4 to 5 minutes.
  12. When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.

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