Tag Archives: Prawns

Smoked or Grilled Prawn Subs with Cajun Mayo

Ingredients:

  • 2 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • ½ tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Thyme
  • 1 tsp Oregano
  • ½ tsp Basil
  • 1 pound fresh Prawns, peeled and deveined
  • 2 large Tomatoes, sliced
  • bunch of leaf Lettuce
  • 1/3 cup Mayonnaise
  • 1 ½ tblsp Sweet Relish
  • 4 Buns, sliced horizontally

Directions

  1. Make the Cajun seasoning by mixing together the paprika, salt, black pepper, cayenne pepper, onion powder, thyme, oregano and basil. Set aside.
  2. Make the cajun mayo by mixing together the mayonnaise, relish and 1 teaspoon of the Cajun seasoning.
  3. Set the Bradley Smoker to 106°C (225°F) using wood bisquettes of choice (Alder, Apple, and Pacific Blend work great).
  4. Toss the Shrimps/Prawns in the remaining Cajun Seasoning and place on a smoker rack and smoke until they turn pink. This can take 30-45 minutes, depending on their size.
  5. Assemble the Subs by spreading some of the cajun mayo in each bun and top with shrimp, tomatoes and lettuce.
  6. Serve and enjoy!

Variation:

Note: The shrimp in this recipe can easily be grilled instead of being smoked.

Heat grill to high heat. Toss the shrimp in the Cajun seasoning. Place the shrimp on the grill grate and cook for about 3 minutes. Flip and cook another 3 minutes or until done.

Compliments of Bradley USA

Smoked Herb and Garlic Prawns

Ingredients

  • 1 Pound fresh Prawns, peeled and deveined
  • 2 Tbsp Oil
  • 1 Tbsp dried Oregano
  • 1 Tbsp dried Basil
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • Bradley Flavor Bisquettes – Alder, Apple, or Pacific Blend

Directions

  1. In a large bowl, toss the Prawns with oil, oregano, basil, garlic powder, and salt. Place the shrimp on smoker racks.
  2. Set the your Bradley Smoker to 106°C (225°F) using Bradley Flavor Bisquettes of choice (Alder, Apple, and Pacific Blend all work great).
  3. Smoke the Prawns until they turn pink (around 30-45 minutes).
  4. Serve right away.

Recipe by Steve Cylka, compliments of Bradley Smokers

Spicy Prawns on the Cobb Cooker

Serves 6

Ingredients

  • 2 pounds of Fresh Prawns, cleaned
  • 2 Lemons, cut into wedges

Sauce

  • 1 cup Oil
  • 1tsp Curry Powder
  • ½ tsp Cayenne Powder
  • 4 Garlic Cloves, crushed
  • 1 Lemon, juiced
  • Salt
  • 1tsp Seafood Spice
  • Optional Tabasco and/or Cayenne Pepper

Directions

  1. Combine sauce ingredients and marinate the prawns for 1 hour.
  2. Prepare your Cobb Cooker with Cobb Grill Plate and light a Cobblestone.
  3. Cook prawns and marinade until prawns are pink, 2-3 minutes each side, depending on size.
  4. Serve with fresh lemon wedges.

Cajun Smoked Prawns with Spicy Ranch Dip

Ingredients

  • 500gms fresh Prawns, peeled and deveined
  • 2 Tbsp Oil
  • 1 ½ tsp Paprika
  • 1 ½ tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Oregano
  • ½ tsp Thyme
  • ½ tsp Ground Black Pepper
  • ½ tsp Cayenne Pepper

Spicy Ranch Dip

  • 1/3 cup Ranch Salad Dressing
  • 3 Tbsp Hot Sauce

Directions

  1. In a large bowl, toss the prawns with oil, paprika, salt, garlic powder, onion powder, oregano, thyme, black pepper and cayenne pepper.  Place the prawns on smoker racks.
  2. Set the Smoker to 225°F (107°C) using wood bisquettes of choice (Alder, Apple and Pacific Blend Bisquettes work great).
  3. Smoke the prawns until they turn pink and are cooked through.  This can take 30-45mins.
  4. Make the spicy ranch dip by whisking together the ranch salad dressing with the hot sauce.
  5. Serve the prawns with the spicy ranch dip.

Fresh Seafood Salad Pot on Cobb Cooker

Serves 6

Ingredients:

  • 1 pack of Asparagus
  • 12 Prawns, cleaned
  • 1 pack of Baby Calamari
  • 2 cloves Garlic, sliced
  • 1 Lemon
  • 1 pack of Mixed Salad Leaves
  • 1 punnet baby Tomatoes, sliced in half
  • 1/2 Chorizo Sausage, sliced
  • Cajun Spice
  • Olive Oil
  • Salt
  • Pepper

Directions:

  1. Light a cobblestone and wait a few minutes until it has turned grey.
  2. Place the griddle accessory onto the Cobb and close the lid for 5 minutes so it can heat up.
  3. Toss the prawns and calamari in the Cajun spices (in separate bowls).
  4. Place the asparagus onto the griddle and grill for a few minutes – take care not to overdo them. Remove and set aside.
  5. Place some oil onto the grill and add the prawns and Chorizo. Cook them for 5-7 minutes a side, turning once. Set aside.
  6. Remove the griddle and add the Deep Frying Dish and close the dome lid to let it heat up for 5-10 minutes.
  7. Remove the dome lid and add a nice glug of oil to the pan. Cook the tomatoes and garlic together, stirring for about 5 minutes, add the calamari and let it cook for about 5 minutes.
  8. Add the calamari, prawns and asparagus and let them warm through. Add the leaves just before it is time to serve and toss it carefully.
  9. Season with salt and pepper and serve right away in the pan.

Recipe Compliments of Cobb Global