Ingredients
-
3
-
1/4
-
2
-
2
-
2
-
2
-
2
-
1 1/4
-
3/4
-
-
1/4
-
1/4
-
2
-
2
-
2
Directions
Cajun BBQ Prawns, 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 , These prawns were amazing and they were easy and quick to make!
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Steps
|
1
Done
|
Mix All the Seasoning Mix Ingredients in a Food Processor and Set Aside. |
|
2
Done
|
Stored in a Sealed Container, It Will Keep Indefinitely For Future Use. |
|
3
Done
|
Blend the Garlic, Olive Oil, 2 T Seasoning Mix, Lemon Juice, Honey, and Soy Sauce in a Bowl. |
|
4
Done
|
Add the Prawns and the Chopped Parsley to the Mixture and Toss Well to Coat. |
|
5
Done
|
Refrigerate Overnight. |
|
6
Done
|
Preheat Oven to 500f. |
|
7
Done
|
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
Done
|
in About 2 to 3 Minutes, Shake the Pan to Ensure Even Cooking and Repeat in Another 2 to 3 Minutes. |
|
9
Done
|
at This Point the Mixture Should Be Bubbling and the Prawns Will Be Turning Opaque. |
|
10
Done
|
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
Done
|
This Process Should Take About 4 to 5 Minutes. |
|
12
Done
|
When Completed, Pour Onto a Platter and Serve Immediately With Plenty of Good, Crispy Bread. |
