Cajun prawn with honey lime butter sauce
Ingredients
Cajun prawns:
- 24 (10/12 count) Tiger prawns, deveined, shells removed
- 2 tablespoons (30 milliliters) paprika
- 1/2 tablespoon (7.5 milliliters) garlic powder
- 1 teaspoon chilli flakes
- 1 tablespoon (15 milliliters) chili powder
- 1 teaspoon (5 milliliters) cumin
- 1 teaspoon (5 milliliters) brown sugar
- 1 teaspoon (5 milliliters) canola oil
- Fresh cilantro for garnish
Honey lime butter sauce:
- 1 teaspoon (5 milliliters) canola oil
- 1 medium shallot, thinly sliced
- 1 clove garlic, diced
- 200 milliliters dry white wine
- Juice of 1 lime
- 1 tablespoon (15 milliliters) honey
- 1/2 cup (120 milliliters) cold, cubed, unsalted butter
- Salt to taste
Directions
- Preheat the grill to medium-high heat.
- Place skillet over medium heat and add oil.
- Add shallots and garlic and sauté until translucent, but do not colour.
- Add white wine, lime juice, and honey. Season with salt to taste.
- Gradually add butter cubes to the pan while continually moving the pan. Leave over low heat to cook through.
- Prepare the shrimp. Place all of the rub ingredients into a plastic bag. Add cleaned prawn, and shake bag to coat.
- Add oil to bag and shake again.
- Oil the grill, and grill the rub-coated prawn for one to two minutes a side.
- Plate grilled prawn on large platter and drizzle with butter sauce.
- Garnish with fresh cilantro leaves.
