On the Menu Today~
Hot and Spicy Prawns
I first made these delicious hot and
spicy prawns about 10 years ago.
I found the recipe in a Paula Deen magazine and
knew my family would love prawns made this way.
We added an extra 2 tablespoons hot sauce but
other than that, the recipe is as written.
You can serve hot and spicy prawns as an appetizer,
first course or with crusty bread and
a tossed salad for a light dinner.
Prawns vs Shrimp….
Shrimp generally live in salt water,
have claws on two of their legs and
are smaller than prawns.
Prawns are usually harvested from freshwater,
can be quite large, have claws on three of their legs and
are slightly sweeter and more expensive than shrimp.
fresh lemon juice
unpeeled prawns or medium shrimp
1 or 2
lemons, thinly sliced
- Preheat oven to 400º
- Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic and salt. Pour half this mixture into a large heatproof baking dish. Layer half the prawns or shrimp and half the lemon slices in the dish; form a second layer with the remaining shrimp and lemon slices, pour the remaining sauce into the dish. Bake, uncovered, for 20 minutes or until the prawns or shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes and serve with French bread, optional.