Cajun Pan Prawns Food

CAJUN SHRIMP

Steps:

• Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
• Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

CAJUN BBQ PRAWNS

Steps:

• Preheat the grill to medium-high.
• For the Cajun dry rub: Combine the salt, black pepper, chili powder, cumin, granulated onion, paprika and cayenne pepper in a small bowl.
• For the spicy peach bbq sauce: Drizzle the Anaheim chile with canola oil and season with salt and pepper. Grill until charred on all side, about 5 minutes total. Cool briefly, and then remove the stem and chop.
• Put the bacon, onion and garlic in a small saucepan over medium-high heat and cook, stirring occasionally, until the onion is translucent and the bacon is slightly caramelized, about 5 minutes. Stir in the peach preserves and Anaheim chile, then stir in the barbecue sauce, molasses, rum, cider vinegar, Dijon mustard, 1 teaspoon salt and 1 teaspoon black pepper. Bring the sauce to a boil, then reduce the heat and simmer until the sauce is slightly reduced and thickened, about 10 minutes. Cool; put the sauce into a blender and puree until smooth. Divide the sauce among 2 bowls, reserve one for serving.
• For the prawns: Line a serving platter with the arugula. Drizzle the prawns with the oil and dust with the Cajun dry rub on all sides. Grill until charred on the first side, about 3 minutes. Flip the prawns, baste with some of the spicy peach bbq sauce, and cook until the prawns are charred on the second side, about 2 more minutes. Baste, flip, baste again, and pull off the grill.
• Put the shrimp on top of the arugula and serve immediately with the reserved bowl of spicy peach bbq sauce on the side.

CAJUN SHRIMP

Steps:

• Marinate the prawns with the olive oil and Cajun seasoning. Let sit for about 10 minutes. Place on a hot grill and cook until just pink and opaque. Serve immediately.

CAJUN BBQ PRAWNS

Steps:

• Mix all the seasoning mix ingredients in a food processor and set aside.
• Stored in a sealed container, it will keep indefinitely for future use.
• Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl.
• Add the prawns and the chopped parsley to the mixture and toss well to coat.
• Refrigerate overnight.
• Preheat oven to 500°F.
• 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.
• In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
• At this point the mixture should be bubbling and the prawns will be turning opaque.
• 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.
• This process should take about 4 to 5 minutes.
• When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.

CAJUN SAUTEED SHRIMP

Steps:

• Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat.
• Heat oil in a large non-stick skillet over medium high heat until hot.
• Add shrimp; saute 4- 5 minutes or until shrimp are done.

CAJUN FRIED SHRIMP

Steps:

• Stir all the ingredients for the mayo together, adding lime juice to taste. Set aside.
• Coat the prawns in ½ tbsp Cajun spice mix. Decant the buttermilk into a bowl and give it a good stir to loosen slightly. In another bowl, mix the polenta, cornflour, mustard powder and remaining Cajun spice mix together.
• Fill a deep frying pan 2 inches full with oil. Heat to 180C on a cooking thermometer, or until a piece of bread browns in 20 seconds when it is dropped in the oil. Dip each seasoned prawn briefly in the buttermilk then coat in the flour mixture. Fry the prawns for 1-2 mins on each side until golden brown and curled. Drain on kitchen paper, then serve with the mayo and lime wedges for squeezing over.

CAJUN PAN PRAWNS

Steps:

• 1. In a frying pan heated to medium, melt butter then add tobasco sauce, cajun spice and seasoning salt.
• 2. Bring to a gently bubble then add prawns and mix them around the pan until completely covered by the sauce.
• 3. Cook until the prawns are pink (this will vary according to your stove but mine takes about 8 min) and serve hot with chunks of fresh bread for dipping.

CAJUN-STYLE PRAWN COCKTAIL

Steps:

• First, combine all the ingredients for the Cajun seasoning. Mix the prawns with the buttermilk and 3 tbsp of the Cajun seasoning in a large bowl, then set aside.
• To make the sauce, combine all the ingredients in a small bowl. Season and set aside. Combine all the ingredients for the coating in a separate bowl with the remaining Cajun seasoning and a pinch of salt, then set aside.
• Take one prawn at a time, gently shake off any excess buttermilk mixture, then dip into the coating using a fork, turning to ensure it is fully covered before transferring to a plate. Leave to rest for 15 mins.
• Fill each glass almost to the top with lettuce, then spoon 2 tbsp of the sauce into each. Divide the avocado slices between four martini glasses, arranging them in a fan against the rim of each glass, so the tops are sticking up over the rims.
• Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 180C, or when a cube of bread dropped into the oil browns within 20 seconds. Fry the coated prawns in batches of 10 for 4-5 mins per batch until golden and crisp. Transfer to a plate lined with kitchen paper using a slotted spoon and leave to drain. Repeat until all the prawns are cooked, then season with salt and divide between the glasses. Sprinkle over the chives.

CAJUN PRAWN PIZZA

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 150ml warm water then mix well to a soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you make the topping. There is no need to prove the dough for a specific time, just let it sit while you get on with the next step.
• For the topping: heat the oil in a non-stick pan or wok. Add the celery and pepper and fry for 8 mins, stirring frequently, until softened. Tip in the tomatoes and paprika then cook for 2 mins more. Set aside to cool a little then stir in the prawns.
• With an oiled knife, cut the dough in half and shape each piece into a 25cm round with lightly oiled hands on oiled baking sheets. Don't knead the dough first otherwise it will be too elastic and will shrink back. Spread each with half of the tomato and prawn mix then scatter with the coriander and sprinkle with the Cajun spice. Bake for 10 mins until golden. Serve with a green salad.

OVEN-ROASTED CAJUN SHRIMP

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium to medium-low and simmer until barely tender, 10 to 12 minutes. Stir in corn during the last 5 minutes. Drain well.
• Arrange shrimp, sausage, potatoes, and corn in a single layer in a large 4-inch-deep roasting pan. Cut butter into slices and place on top.
• Combine Worcestershire sauce, soy sauce, olive oil, garlic, oregano, salt, hot sauce, and cayenne in a small bowl. Pour sauce over the shrimp mixture. Top with lemon slices.
• Roast in the preheated oven until shrimp turns pink, basting and turning often, about 10 minutes.