Cajun BBQ Prawns
Cajun BBQ Prawns is a gluten free and dairy free recipe with 4 servings. For $8.21 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains around 53g of protein, 41g of fat, and a total of 1030 calories. 122 people were glad they tried this recipe. It is brought to you by Foodnetwork. Head to the store and pick up paprika, kosher salt, peach preserves, and a few other things to make it today. This recipe is typical of Cajun cuisine. Many people really liked this main course. From preparation to the plate, this recipe takes roughly 50 minutes. Overall, this recipe earns a spectacular spoonacular score of 94%. If you like this recipe, you might also like recipes such as Rajun Cajun BBQ Sauce – inside of many malls are Rajun Cajun restaurants, they serve up Cajun inspired BBQ, we will show you how to make that sauce, Broiled Cajun Prawns, and Bacon-Wrapped Prawns with Chipotle BBQ Sauce.
Servings: 4
Preparation duration: 50 minutes
Ingredients:
1 Anaheim chile
8 ounces baby arugula
4 slices bacon, cut into 1/4-inch pieces
1/2 store bought-barbecue sauce
1 teaspoon freshly ground black pepper
1/4 cup canola oil
Canola oil, for grilling the chile
1 teaspoon cayenne pepper
1 teaspoon chili powder
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 teaspoon granulated onion
1 teaspoon ground cumin
2 tablespoons kosher salt
Kosher salt and freshly ground black pepper
1/2 cup molasses
1 teaspoon paprika
1 cup peach preserves
1 1/2 tablespoons freshly cracked black pepper
2 pounds U-10 prawns, shells on, deveined
1/4 cup spiced rum
1 small sweet onion, cut into 1/4-inch pieces
Equipment:
grill
bowl
sauce pan
blender
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. Preheat the grill to medium-high.
For the Cajun dry rub
1. Combine the salt, black pepper, chili powder, cumin, granulated onion, paprika and cayenne pepper in a small bowl.
For the spicy peach bbq sauce
1. 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.
2. 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.
3. For the prawns: Line a serving platter with the arugula.
4. 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.
5. Put the shrimp on top of the arugula and serve immediately with the reserved bowl of spicy peach bbq sauce on the side.
Nutrition Information:
covered percent of daily need
