Creole Prawns



1/2 kg large prawns (de-veined)

3 tbsp melted butter

1 tsp ground black pepper

2 tsp coarsely pounded black pepper

2 tbsp creole seasoning

2 tbsp Worcester sauce

1 tsp crushed garlic

2 tbsp sherry/rum

100 ml cream
Creole seasoning:

1 tbsp paprika

2tsp Kashmiri mirch

1 tbsp salt

1/2 tbsp onion powder

1/2 tbsp garlic powder

1 tsp black pepper

1/2 tsp cayenne

1/2 tsp dried thyme

1/2 tsp dried oregano

Mix all the ingredients together.

Make a marinade with all the ingredients except cream and pour over the prawns.

Mix well and set aside for an hour. Saute the marinated prawns in a pan until golden brown.

Stir in the cream & serve hot.

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Posted by on Mar 13 2015 Filed under Non Vegetarian, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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