New Orleans-Style BBQ Prawns

Ingredients for New Orleans-Style BBQ Prawns

• 1 tablespoon unsalted butter

• 1 teaspoon finely chopped garlic

• 450g jumbo Louisiana prawns, peeled, leaving heads and tails on

• 45ml Worcestershire sauce

• 1 tablespoon Crystal hot sauce

• Juice of 1 lemon

• 2 teaspoons Creole seasoning

• 1/2 teaspoons kosher salt, plus more to taste

• 1 teaspoon cracked black pepper

• 150g Abita or other amber beer

• 1 teaspoon minced rosemary leaves

• 1 loaf French bread, thickly sliced on the diagonal and warmed

In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the prawns and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the prawns from skillet.

Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the prawns to the pan and quickly toss to coat the prawns in the sauce, but do not overcook. Serve immediately with the bread.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.