Articles: Cruising

Chef Prudhomme prawns

Our very good friends were vacationing in New Orleans and discovered this amazing spice, and, as good friends do, they shared it with us. It is called Chef Paul Prudhomme's Blackened Redfish Magic, not too spicy -- just a traditional Southern Louisiana combination of flavours that is a perfect blend for any type of seafood.

Living in Vancouver, BC, we catch a lot of prawns just off West Bay, Gambier Island in about 300 feet of water. A favourite "appy hour" dishes is Chef Prudhomme Prawns. To prepare the prawns, twist off the heads, cut the backs butterfly style, and remove the vein. Throw some olive oil and a solid sprinkle of Chef Paul Prudhomme's Blackened Redfish Magic in a frying pan and let it warm up. Then throw in a ridiculous amount of fresh prawns and sauté for approximately 3 minutes per side. Enjoy with a loaf of bread to soak up the sauce, some crisp white wine, and some friends of your own to share our little secret. As Chef Paul says, "Life's too short for dull food".

For the best price, order direct from their website.

Comments (3)

  1. Dave Campbell:
    Aug 29, 2011 at 03:23 PM

    We discovered his spices when Kathy & I were in New Orleans several years ago. They're great. We have had good success ordering from his web site.

  2. Heidi:
    Aug 29, 2011 at 03:45 PM

    This sounds amazing! Maybe one day I'll be the friend invited to share!

  3. Sue:
    Aug 30, 2011 at 03:11 AM

    I've been very fortunate to enjoy this dish several times and it is one of the highlights of our boating summer. We ordered up the spices as well and it's great in lots of dishes from seafood, to jambalaya, to stir frys.

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