This simple and easy recipe is inspired by a BBQ shrimp dish I had at Mr. B’s Bistro in New Orleans many years ago. These massive prawns are tossed in a buttery Creole sauce and served with crusty french bread. It makes a great appetizer at your next dinner party!

Ingredients

1 1/2 lb large prawns or shrimp, head on, claws and sharp spikes trimmed
1/2 cup Crystal hot sauce
1/2 cup dark beer such as Guinness stout or black lager (optional)
1/4 cup Worcestershire sauce
3 Tbsp lemon juice
1 Tbsp black pepper
3 Tbsp creole seasoning
2 cloves garlic, minced
12 Tbsp +2 Tbsp unsalted butter, cold and cubed
1 Tbsp parsley, chopped (garnish)
Crusty French bread (for serving)

Directions

Melt 2 tablespoons of butter in a large heavy bottomed skillet over medium-high heat. Add the minced garlic and cook until fragrant, about 30-45 seconds. Stir in the lemon juice, beer, Worcestershire, hot sauce, pepper, and creole seasoning. bring the sauce to a simmer, over medium heat until the sauce is reduced by half. Add the prawns to the sauce and cook until done, about 2 minutes per side. Reduce the heat to low and stir in the chilled butter, a cube at a time, until it melts and creates a smooth sauce. Remove from the heat and garnish with parsley serve the prawns with crusty French bread.