Ingredients for New Orleans BBQ Prawns

• 900g large prawns, peeled and deveined

• 2 tablespoons Cajun seasoning

• 2 tablespoons canola oil

• 6 cloves garlic, smashed and peeled

• One 350g light-bodied beer

• Juice of 1 lemon

• One 230g bottle clam juice

• 60ml hot sauce, preferably Tabasco

• 60ml Worcestershire sauce

• 2 tablespoons apple-cider vinegar

• 2 dried bay leaves

• 1 teaspoon whole black peppercorns

• 110g (1 stick) cold butter, cut into cubes

• 1 crusty French baguette

Toss the prawns with the Cajun seasoning in a medium bowl. Set aside.

Heat the canola oil in a large saucepan over medium-high heat. Once it's hot, toss in the garlic, and sauté until golden, about 3 or 4 minutes. Add the prawns to the pan, and cook until they turn bright pink, about 1 minute more. Remove the prawns from the pan with a slotted spoon, and set aside on a plate. Pour in the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns; bring to a simmer, and cook for 15 minutes, until the liquid is slightly thickened.

Whisk the cubes of butter into the sauce, and once it's melted, add the prawns to finish cooking, about 2 minutes more. Serve the prawns and sauce in bowls with loads of crusty bread for dipping.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.