Quick Spicy Prawns
This is a wonderful way to showcase fresh seafood without making a complicated meal. Serve with a loaf of bread to dunk in the sauce.
Ingredients
Serves: 4
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon cayenne pepper
- 1/3 teaspoon paprika
- 125g butter
- 4 cloves garlic, minced
- 1/4 cup (65ml) beer, room temperature
- 1 tablespoon Worcestershire sauce
- 500g medium prawns - peeled and deveined
- salt to taste
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- In a small bowl stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
- Melt the butter in a large frypan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the prawns and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until prawns are cooked through, about 1 more minute. Taste and season with salt before serving.
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Reviews and Ratings
Global Ratings:
(162)
Reviews in English (126)
This is very good, quick, and there's not much to clean up; however, I really felt the beer was out of place. The second time I replaced the beer with Ginger Ale. I also added a teaspoon or so of balsamic vinegar for zing, teaspoon or so of soy sauce (recipe needs salt), and a teaspoon or so of Tobasco (maybe too spicy for some, but just right for us). To the dry ingredients I added a teaspoon of sugar. The result was addictive. There wasn't a trace left. I'm also going to try with lemon juice. - 24 Apr 2008 (Review from Allrecipes USA and Canada)
I have never rated a recipe before, mostly because I didn't want to take the time, but also because individual preparation can make such a difference. But - I needed to create an account and rate this recipe! I don't know that I woud call it New Orleans Barbeque Shrimp, but more like a spicy shrip scampi. It wasn't exactly what I was looking for, but I am glad that I ran into it. This shrimp is great. The spices and different flavors that you experience while eating this dish are phenominal, and somewhat rare for many home made dishes, but more what you would find in restaurant prepared meals. This is definitely worth making. Only change - I used one stick of butter instead of two, and I still had plenty of sauce. I imagine cutting the butter in half strengthened the flavor of the spices as well! Great recipe! - 23 Mar 2008 (Review from Allrecipes USA and Canada)
This is almost identical to the divine barbecue shrimp served at Pascal's Manale on Napoleon Avenue in the Garden District of New Orleans!! Wonderful wonderful! If I can't be there to indulge, this fantastic recipe is the next best thing. - 05 Feb 2008 (Review from Allrecipes USA and Canada)
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