Smoked Creole Prawns (Smoked Jambalaya) Recipe
Ingredients
16 Large prawns
6 Cloves of garlic
4 Shallots
60 Ml (¼ c) fresh oregano leaves
30 Ml (2 tbsp) fresh thyme leaves
125 G (½ lb) unsalted butter
15 Ml (1 tbsp) Worcestershire sauce
2 Ml (½ tsp) salt
1 Ml (¼ tsp) ground black pepper
1 Ml (¼ tsp) ground white pepper
4 Ml (1 tsp) cayenne pepper
2 Lemons quartered
Preparation
The recipe can be made ahead a couple of hours to this point and refrigerated until cooking.
Using a small pair of sharp scissors cut along the top of the prawns
Using a small, sharp knife cut into the vein along the top of the prawn and rinse it away.
Put the garlic, shallots, oregano, thyme, butter, Worcestershire sauce, salt and peppers together in a food processor and blend into a paste.
In each of the prawns, place some of the paste between the shell and the prawn.
Smoking Method:
Preheat the Bradley Smoker to around 100°C (220°F).
Using Alder flavor bisquettes smoke/cook the prawns for approximately 40 to 60 minutes or until done.
To Serve:
Serve accompanied with lemon wedges.
Alder
wood
Alder is commonly used for smoked salmon because of its milder flavor. However, thanks to its light, sweet, and musky flavor, it's a smooth smoke flavor perfect for almost any dish.
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