your prawns haven't been deveined, use a sharp pair of kitchen scissors
and make a long incision down the length of the back then remove the
the prawns in a large bowl. Pour over the oil and season with the cajun
spice, lemon pepper and salt. Mix well to ensure all the prawns are
make the sauce, melt the butter in a large pot (the pot needs to be big
enough to toss all the prawns in once they are cooked) and add the
garlic, lemon juice and spices.
to cook for a minute until fragrant then pour in the cream. Bring to a
simmer and allow to cook for 5 minutes then remove from the heat.
and adjust seasoning accordingly. The sauce needs to be a little too
lemony and very well seasoned. Once the prawns are added, the sauce will
mellow a bit.
the grill for 10-15 minutes. I prefer using an outdoor
grill/braai/barbecue as the smoke adds incredible flavor to the shrimp
once cooked but you can use a griddle pan too.
the prawns and cook for 2-3 minutes per side until they are
coral/orange in color. As the prawns cook, add them to the pot with the
Once all the prawns have been added, toss to coat the prawns in the sauce.
Serve over rice or with crusty bread and extra lemon wedges.
Recipe courtesy of Simply Delicious Food