This isn’t your regular BBQ! We’re not talking about a tomato or mustard or vinegar sauce, we’re not talking about cooking slow and low or hard wood smoke. Nope, we’re just talking about a nice spice dredge and a butter sauce.
For some reason, this seems to be the hardest dish for any new staff member to master. I’ll admit it isn’t the easiest dish on our menu to prepare, but once learned it is a walk in the park. I guess what I am trying to say is that on a difficulty scale with 1 being easiest and 10 being hardest, I would rate this dish a 6.
At Ocean Crest Resort, we start by creating our dredge. Our dredge is a coating of flour, cayenne pepper, paprika, cumin, and some secrets…
When you come into our restaurant and order our Louisiana Style BBQ Prawns, we start by heating a pan with butter and oil while dredging the prawns. We then add the prawns to the pan and cook on both sides. Then we remove the prawns from the pan so we can build the sauce. Why remove the prawns? If we leave the prawns in the pan we will wash all of the seasoning off of them when we build the sauce. So, back to building the sauce, we deglaze the pan with 1 ounce of white wine, then add 1 ounce of chicken stock, a teaspoon or so of garlic, and a squirt of lemon. Then the prawns get placed back into the pan along with some cold butter. The pan gets removed from the heat and swirled around until the butter melts and thickens the sauce from the residual heat.
The Ciabatta is buttered, seasoned with Ocean Crest Seasoning, and charbroiled. The bread is excellent and REALLY completes the dish.
Have you ever tried our Louisiana Prawns? Tell us what you think.