Recipes CAJUN PRAWNS TWO WAYS PLUS A SOUTHERN-INSPIRED CORN SALAD
CAJUN PRAWNS TWO WAYS PLUS A SOUTHERN-INSPIRED CORN SALAD
Cape Herb & Spice Louisiana Cajun Rub is incredibly versatile, going well with chicken, beef or pork. And of course it’s a winner when it comes to making Cajun prawns. We share two ways of making your Cajun prawns plus a little corn salad inspired by the ingredients of Cajun country.
- WHAT YOU WILL NEED -
- large handful of parsley, chopped
- generous pinch of salt
- micro herbs for the pretty
- juice of one lime
- 2 Tbsp extra virgin olive oil
- half a red onion, finely diced or sliced
- 1 stick celery, finely sliced
- large handful of coriander leaves, finely chopped
- half a green pepper, cut into small dice
- cup of cherry tomatoes, halved or quartered depending on size
- 1 tin plain corn in brine, drained
- FOR THE CORN SALAD
- FOR THE CORN SALAD
- FOR THE SHELLED CAJUN PRAWNS ON THE STOVETOP
- large handful of parsley, chopped
- juice of one lime
- Cape Herb & Spice LOUISIANA CAJUN
- Cape Herb & Spice LOUISIANA CAJUN
- 1 clove garlic, roughly crushed, to break open the skin
- 1 garlic clove, finely minced
- 2 Tbsp butter
- 3 Tbsp extra virgin olive oil
- 2 Tbsp extra virgin olive oil
- 30 extra large prawns, shell on
- 30 extra large prawns, peeled and vein removed
- FOR THE CAJUN PRAWNS IN THEIR SHELL ON THE BRAAI
- METHOD -
To make prawns in their shell on the braai:
Use small scissors to cut open the prawns along their backs, starting at the head and ending at the tail. Use a toothpick to lift out the vein running down the length of the prawn. Rinse prawns under cold running water and pat dry.
Place prawns in a large bowl and pour over olive oil and crushed garlic. Toss to coat. Dust prawns liberally with Cape Herb & Spice Louisiana Cajun Rub, taking care to try to get some of the rub into the open slits you created so the flavour can infuse into the prawn flesh. Leave to marinade for 15 minutes. Braai prawns over medium hot coals until done – it takes hardly any time at all. Squeeze over the juice of one lime, dish up in a large bowl and scatter over parsley.
Serve right away with extra wedges of lime and some Cajun lime butter – made by simply melting together 4 Tbsp of butter with the juice of one lime and a dusting of our Louisiana Cajun Rub spice.
To make shelled prawns on your stovetop:
Add olive oil to a large non-stick pan. Once the oil starts heating up, add the butter and garlic. Add the prawns, dust liberally with our Louisiana Cajun Rub (start with one teaspoon) and cook until done. Taste and see if it needs a bit more seasoning – if so, dust over more of our Cajun spice. Squeeze over the lime juice, add the parsley and toss to coat.
Serve right away with extra wedges of lime and some Cajun lime butter – made by simply melting together 4 Tbsp of butter with the juice of one lime and a dusting of our Louisiana Cajun Rub spice.
To make the corn salad:
Combine all the salad ingredients except the micro greens, pour over olive oil, squeeze over the lime juice and toss to coat. Top with micro greens and serve.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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