New Orleans BBQ Prawns

Ingredients for New Orleans BBQ Prawns

• 900g large prawns, peeled and deveined

• 2 tablespoons Cajun seasoning

• 2 cucchiai di olio di canola

• 6 cloves garlic, smashed and peeled

• One 350g light-bodied beer

• Succo di 1 limone

• One 230g bottle clam juice

• 60ml hot sauce, preferably Tabasco

• 60ml salsa Worcestershire

• 2 tablespoons apple-cider vinegar

• 2 foglie di alloro essiccate

• 1 teaspoon whole black peppercorns

• 110g (1 stick) cold butter, cut into cubes

• 1 crusty French baguette

Toss the prawns with the Cajun seasoning in a medium bowl. Set aside.

Heat the canola oil in a large saucepan over medium-high heat. Once it's hot, toss in the garlic, and sauté until golden, about 3 or 4 minutes. Add the prawns to the pan, and cook until they turn bright pink, about 1 minute more. Remove the prawns from the pan with a slotted spoon, and set aside on a plate. Pour in the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns; bring to a simmer, and cook for 15 minutes, until the liquid is slightly thickened.

Whisk the cubes of butter into the sauce, and once it's melted, add the prawns to finish cooking, about 2 minutes more. Serve the prawns and sauce in bowls with loads of crusty bread for dipping.

Avvertenza

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