Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Tioga Prawns

Submitted by: Mary on 08/17/2003
2528 views
2.64 avg rating
183 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

PRAWNS:

24 Large green prawns
2 Onions, finely diced
1/2 Red bell pepper, cut into thin strips
4 Garlic cloves, finely chopped
4 ozs Butter
4 t Cajun spice blend
1 t Cayenne pepper
2 t Paprika

CREOLE MUSTARD SAUCE:

2 ozs Shallots, minced
1 oz Cider vinegar
1/2 t Black peppercorns, cracked
1 Small bay leaf
1/2 C Dry white wine
1/2 C Heavy cream
8 ozs Unsalted butter, softened
1/4 C Creole mustard
2 T Dijon mustard
2 T Spicy brown mustard

Directions

PRAWNS:



Remove the head and shell from the prawns. Leave tails intact. Cut down the back with a thin blade knife and remove the vein and wash thoroughly and dry.



Mix the cajun spice with the paprika and cayenne and cover the prawns in a dish. Leave marinate for about 1 hour.



In a fry pan, melt the butter and then quickly fry the garlic but do not allow it to burn. Add the onions and cook until transparent. Add the red bell pepper strips and cook over medium heat for 2 minutes.



Toss in the prawns and cook on high heat until they become white.



CREOLE MUSTARD SAUCE:



Combine the shallots, vinegar, peppercorns, bay leaf, and wine. Reduce the mixture to abut 6 ozs.



Add the cream and reduce by half.



Strain the sauce and return to the heat.



Whisk in the butter gradually over low heat.



Add the mustards.

Servings

4

Calories

7

Time to prepare

45 minutes

Difficulty

Average
 

Comments

To serve, place 6 prawns on a bed of spinach that has been wilted for each serving. Drizzle a little creole mustard sauce over the prawns and garnish with diced red and green peppers. Serve additional mustard sauce on the side for dipping.
 
 
Search