Cajun BBQ Prawns
- Level: Easy
- Yield: Serves 4 to 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 613
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 69
- Dietary Fiber
- 3
- Sugar
- 51
- Protein
- 26
- Cholesterol
- 203
- Sodium
- 1098
- Total: 50 min
- Active: 50 min
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
- 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.