How to Make Super Spicy Cajun Prawns!

A long, long time ago (in the early 90’s) I worked as a waitress at a restaurant called ‘Morgan’s Lakeplace Bistro’ in Bellevue, Washington (I think it’s the ‘Crab Pot’ now). I was there until it closed in the mid 90’s, and they let the staff copy any of the recipes they liked the last few days. So, SCORE!! I copied all my favorites – and this was one of them. I lost the copy I made, so I don’t know if the quantities of ingredients are exactly what they were originally, but I have made them so many times that I know all the ingredients by heart, and how it all goes together. I also came up with a few tricks to make things easier and faster – without compromising taste of course. These are REALLY GOOD and can be made as an appetizer or a main dish, but I think they are better as a smaller meal/snack. Everyone I have ever made them for loves them. When my stepson comes to visit me, he either wants my “Cheryl” pasta, my crab dip or my Cajun prawns (or all 3!). So, let’s get started!

Swirly

CrazyDogMama’s Spicy Cajun Prawns

Time Needed:

About 30 minutes – which includes baked bread to go with it. About 15 minutes without the bread – but that is just wrong!!

Ingredients: (Note: I hardly ever measure anything – I’m one of “those” people who eyeballs everything – so this is all approximate.)

Prawns:

6 – 8 Jumbo Prawns, peeled and deveined (we don’t want no shrimp poop!)
Enough Worcestershire sauce to cover the bottom of the pan
Squeeze of lemon juice (or enough to soak the prawns in)
3 tablespoons unsalted real butter
1 teaspoon minced garlic
Oregano (to your taste)
Crushed red pepper flakes (to your taste)
Ground cayenne pepper (to your taste)
Salt and cracked black pepper (to your taste)

Cajun Prawn Ingredients

Worcestershire Sauce

Parmesan Garlic Bread: (because the sauce ROCKS and must be sopped up with some soft, fresh baked bread)

Pillsbury French Bread Loaf
1 tablespoon real butter
Grated/shredded parmesan (how ever much you want to spinkle on top)
Garlic powder to taste

Directions:

First, I prep the bread dough and then get it in the oven because the bread takes 26-30 minutes to cook, and the prawns only take 15 minutes or so. I just follow the directions on the tube and put little pieces of butter in between the cuts on the top, then sprinkle the parmesan and garlic powder on.

crusty-french-loaf

Parmesan Garlic Bread Uncooked

Next, I soak the prawns in lemon juice for a few minutes. This takes out most of the “fishy” taste of the prawns, which is important if they have been frozen. Don’t let them soak for very long, though, because citrus actually cooks seafood and you don’t want them to turn out rubbery or hard. Take the prawns out of the juice (save about a teaspoon of juice for the sauce), pat them gently dry with a paper towel, and sprinkle the cayenne pepper and crushed red pepper flakes on both sides, completely coating all prawns.

Prawns in Lemon Juice

In a separate pan from where you will make the sauce, brown the prawns with a little butter or olive oil, but DO NOT OVERCOOK. It usually takes only a minute or two and they are ready – depending on your stove. I use medium heat and flip them only once until they are red-ish brown on the outside. Set aside.

In a new saucepan on medium heat, melt 1 tablespoon of butter with the minced garlic until the garlic is a little brown, being careful not to burn the garlic. Add the Worcestershire sauce, oregano, the 1 teaspoon of lemon juice you saved, and salt and pepper. Stir frequently and let sauce reduce and thicken up. After about 2 minutes, add another tablespoon of butter and stir until it melts. Once the sauce is at your desired thickness, add the browned and coated prawns you set aside and the last tablespoon of butter. Toss for about 30 seconds just to warm the prawns up and coat them in sauce, then take the prawns out and let the butter finish melting in the sauce. Pour the sauce over the prawns and DONE! Take the bread out and devour!