New Orleans Spicy Cajun Tiger Prawn

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This is very lively dish. Have lots of napkins on hand and extra small bowls for the shells. Another way to look at finger-lickin-good. Enjoy!


Creole Seasoning

1 tbsp kosher salt
1 tsp freshly ground black pepper
½ tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
2 tsp paprika
2 tsp granulated garlic
1 tbsp granulated onion

  • In a small bowl, combine salt, black pepper, cayenne, thyme, oregano, paprika, and the granulated garlic and onion.  Mix well and store in a jar with a tight-fitting lid.

Cajun Tiger Prawn Butter

¾ pound (3 sticks) unsalted butter at room temperature
2 tbsp Creole Seasoning (from above)
3 cloves garlic, minced
1 tbsp freshly ground black pepper
1 tbsp paprika
1 tbsp granulated onion
1 tsp kosher salt
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
2 pounds large tiger prawn in the shell, deveined

  • In a food processor fitted with the metal blade, combine butter, Creole Seasoning, garlic, pepper, paprika, granulated onion, salt, Worcestershire sauce, and Tabasco sauce.  Process until thoroughly blended. Set aside.


1. Preheat the oven to 450F.  Arrange tiger prawn in a 9-by-13-inch baking dish and cover with Cajun Tiger Prawn Butter.

2. Bake the tiger prawn, uncovered, for 10 minutes. Stir the tiger prawn around and continue baking until the tiger prawn turn uniformly pink and all the translucence is gone from the thickest part of the bodies, about 2 minutes longer. Transfer the tiger prawn and all the butter sauce to a warmed serving dish.

Serve immediately. (serves 6)

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