Cajun prawn with honey lime butter sauce

By Spencer Watts
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SERVES
4
TOTAL TIME

Ingredients

Cajun prawns:

  • 24 (10/12 count) Tiger prawns, deveined, shells removed
  • 2 tablespoons (30 milliliters) paprika
  • 1/2 tablespoon (7.5 milliliters) garlic powder
  • 1 teaspoon chilli flakes
  • 1 tablespoon (15 milliliters) chili powder
  • 1 teaspoon (5 milliliters) cumin
  • 1 teaspoon (5 milliliters) brown sugar
  • 1 teaspoon (5 milliliters) canola oil
  • Fresh cilantro for garnish

Honey lime butter sauce:

  • 1 teaspoon (5 milliliters) canola oil
  • 1 medium shallot, thinly sliced
  • 1 clove garlic, diced
  • 200 milliliters dry white wine
  • Juice of 1 lime
  • 1 tablespoon (15 milliliters) honey
  • 1/2 cup (120 milliliters) cold, cubed, unsalted butter
  • Salt to taste

Directions

  1. Preheat the grill to medium-high heat.
  2. Place skillet over medium heat and add oil.
  3. Add shallots and garlic and sauté until translucent, but do not colour.
  4. Add white wine, lime juice, and honey. Season with salt to taste.
  5. Gradually add butter cubes to the pan while continually moving the pan. Leave over low heat to cook through.
  6. Prepare the shrimp. Place all of the rub ingredients into a plastic bag.  Add cleaned prawn, and shake bag to coat.
  7. Add oil to bag and shake again.
  8. Oil the grill, and grill the rub-coated prawn for one to two minutes a side.
  9. Plate grilled prawn on large platter and drizzle with butter sauce.
  10. Garnish with fresh cilantro leaves.

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