Blackened Cajun Prawns with Lemon Butter

CUSTOMS DECLARATION. Goods: prawns. Condition: blackened. Colin asked if that was intentional. It was. He wrote "suspicious tan".

INSPECTEDGoods: prawns
C.

Crew of 4 · Prep 10 min · Cook 15 min · Sting: mild to medium

Fresh off the fire.

Jump to the recipe · All Christmas BBQ recipes

Give this a go. Trust the thermometer, not the clock.

The Cargo (ingredients)

• 1 kg green king prawns, peeled, tails on
• 3 tbsp Elk Creek Cajun Stinger Seasoning
• 2 tbsp melted butter, for the prawns
• 80 g butter, for the sauce. Yes, more. This isn't a wellness retreat.
• 1 lemon, juiced, and a second in wedges
• 2 garlic cloves, finely chopped

• Small handful of parsley, chopped

The Run (method)

1. Heat a barbecue plate or cast-iron pan until it's properly smoking. Open every door you own.
2. Pat the prawns dry, brush with melted butter and coat in Cajun Stinger.
3. Cook in batches, about 2 minutes a side, until opaque and dark at the edges. Crowd them and they stew, and we don't smuggle stew.
4. Melt the 80 g butter with the garlic for 1 minute. Off the heat, add lemon juice and parsley.
5. Pour over the prawns and get them to the table before anyone asks what's for entree.

Cook It With

Elk Creek Cajun Stinger Seasoning
Oklahoma-made Cajun blend with lemon pepper in it. Mild to medium.

Danny Balboas Snake Oil Hot Sauce
A showman's tonic of jalapeño, pineapple and lime. Medium to hot.

The Aftermath. The smoke alarm was correct.

Where It Goes Wrong

• Burnt, bitter crust. Spice blackens, it shouldn't incinerate. Lift the heat a touch and keep moving.
• Grey prawns. Plate wasn't hot enough. Patience, then fire.
• Smoke alarm. Means you did it correctly.

Darryl's Secret

Cook these outside. Blackening indoors is how you meet your neighbours.

Store it: Eat straight away. Refrigerate leftovers promptly. Check the label for allergens.

Cap'n Darryl. Delayed by weather, in the sense that it was nice.