Lighthouse I (S)
Jan Pashley
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La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of
integrity, and faith."

Spicy Cajun Prawns

"Acadians love to have a good time, and their good times usually include food,
 lots of it. This legacy runs very deep... and I hope there is no end in sight..."
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Belle Creole at New Orleans
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Spicy Cajun Prawns
Chef Nancy Flume, Paragon, Seattle, WA


Great Women Chefs:
Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.

“This piquant dish is a breeze to make. Adjust the cayenne to make it more or less spicy. It may be served over pasta or rice, and also works well as a first course.”

Serves 4

1/2 cup (1 stick) unsalted butter
1/2 cup minced scallions
2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 pound quartered cremini mushrooms
1/2 cup julienned red bell pepper|
1 pound prawns, shells removed, deveined
1/4 cup shrimp stock, white wine, or clam juice
2 tablespoons fresh lemon juice
1/4 cup chopped parsley

In a large sauté pan, melt 1/4 cup butter over medium-high heat. Mix in scallions, garlic, and all the spices. Add mushrooms and red peppers; sauté for about 2 minutes. Add prawns, stock, wine or clam juice, and lemon juice. Bring to a simmer. Add the remaining 1/4 cup of butter in small bits, swirling pan with each addition. When sauce thickens and prawns are just cooked, about 2 minutes, add parsley and serve immediately.
 

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