Cajun BBQ Prawns

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
Serves 4 to 6
Level:
Easy

Ingredients
  • Cajun Dry Rub:
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons freshly cracked black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated onion
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • Spicy Peach BBQ Sauce:
  • 1 Anaheim chile
  • Canola oil, for grilling the chile
  • Kosher salt and freshly ground black pepper
  • 4 slices bacon, cut into 1/4-inch pieces
  • 1 small sweet onion, cut into 1/4-inch pieces
  • 1 tablespoon chopped garlic
  • 1 cup peach preserves
  • 1/2 store bought-barbecue sauce
  • 1/2 cup molasses
  • 1/4 cup spiced rum
  • 1/4 cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon freshly ground black pepper
  • Prawns:
  • 8 ounces baby arugula
  • 2 pounds U-10 prawns, shells on, deveined
  • 1/4 cup canola oil
Directions
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.


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