Blackened Cajun Prawns

Blackening is a Cajun cooking technique where a spice mixture is rubbed on a product and then grilled or seared at a high temperature so that the spice mixture turns black. 

This process of blackening also increases the intense flavouring of the spices. This recipe calls for a mixture of spices that makeup the blackening process. 

I love spicy food and trying out new things in the kitchen. I played around and experimented with it on different foods and found it to be great on fish, chicken, scallops and especially on prawns.

A spicy Creole tartare sauce pairs well with the prawns, providing a backdrop of creamy piquancy that compliments the naturally sweet flesh of the blackened prawns. 

Ingredients:                                                     Serves 1

5 King Prawns – deveined (heads and shells intact)

2 Tbsp. Rapeseed Oil

2 Tsp. Cajun Seasoning

½ Tsp. Sweet Smoked Paprika

1 Red Chilli – de-seeded and chopped

1 Clove of Garlic – finely chopped

1 Tbsp. finely chopped Coriander

1 Knob of butter

½ Juice of Lemon

Salt & Pepper to season

Extra lemon wedges and coriander to garnish

Method:

1) Make a marinade – combine the half the oil, Cajun seasoning, sweet smoked paprika, salt and pepper in a bowl. 

2) Add the prawns to the marinade, ensuring the prawns are evenly coated. Rub the marinade in all the nooks and crannies around the heads and shells. Leave to marinade for 1 – 2 hours,

2) Heat the rest of the oil in a non-stick frying pan over a high heat, until the oil begins to slightly smoke.

3) Place the prawns in the pan, and sauté on one side for 1 -2 minutes, until they start to blacken. Pay attention not to burn the prawns, as they cook quickly!

4) Turn the prawns over and sauté for another minute, then add the garlic and red chilli. 

5) To finish toss the prawns toss gently with the juice of ½ a lemon followed by a knob of butter to baste them with. Sprinkle with coriander.

6) Serve with a spicy Creole tartare sauce and an ice-cold beer or chilled white wine.

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