Cajun hot honey butter prawns recipe
Have sweet and spicy shrimp with creamy polenta on the table in 25 minutes flat. The sprinkle of Cajun spice mix adds that classic Louisiana flare.
* 750ml (3 cups) Massel Organic Chicken Liquid Stock
* 170g (1 cup) instant polenta
* 100g butter, chopped
* 2 tbsp extra virgin olive oil
* 2 tbsp honey
* 3 green shallots, thinly sliced
* 2 garlic cloves, crushed
* 3 tsp gluten-free Cajun spice mix
* 11 ⁄2 tsp smoked paprika
* 1kg green prawns, peeled, deveined, tails intact
* Fresh oregano, to serve
* Charred lemon cheeks, to serve
3 Method / Steps
Bring the stock to a boil in a saucepan over medium-high heat. Add the polenta in a thin, steady stream, stirring constantly with a wooden spoon, until incorporated. Reduce heat to low. Cook, stirring, for 5 minutes or until the mixture thickens. Remove from heat. Stir through half the butter. Season.
Heat a large heavy-based frying pan over high heat. Add the remaining butter and cook for 2 minutes or until browned. Add the oil, honey, shallot, garlic, Cajun spice mix and paprika. Stir briefly until combined then quickly add the prawns and cook, tossing, for 3-4 minutes or until the prawns curl and change colour.
Divide the polenta and prawns among serving plates. Sprinkle with oregano and serve with lemon cheeks.
source – cooking365coza