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Perfectly Spiced Prawns recipe

Perfectly Spiced Prawns recipe

  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Prawns

Prawns are sauted in a delicious spice mix made from garlic, onion, basil, thyme, rosemary, cayenne, paprika, butter, beer and Worcestershire sauce. Serve with bread to soak up all of the juices.

141 people made this

IngredientsMakes: 4

  • 1 teaspoon garlic granules
  • 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
  • 115g butter
  • 4 cloves garlic, finely chopped
  • 4 tablespoons beer, room temperature
  • 1 tablespoon Worcestershire sauce
  • 450g raw, medium-sized prawns, peeled and deveined
  • salt to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In a small bowl, stir together the garlic granules, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
  2. Melt the butter in a large frying pan 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 prawnis cooked through, about 1 more minute. Taste and season with salt before serving.

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Reviews & ratingsAverage global rating:(173)

Reviews in English (132)

by Chef Wannabe

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

by Don Root

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

by vanessajbaca

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

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