Smoked Prawns
Here’s a little delicacy for you to try out at home. A lot of folks think that prawns are just big shrimp, but even though they look like it, that’s not really true. Their bodies are a little different—prawns are long and straight and not curved like shrimp, and they only live in fresh water (while shrimp live in salt water). The difference doesn’t matter too much when it comes to cooking: You want to be sure not to overcook either one. I go for prawns when I get the chance because they’re a little meatier and a little sweeter than shrimp—more like miniature lobster tails, if you ask me, and because of their size and sweetness, they take really well to smoking. This is a killer way to enjoy them.
Ingrediënten
- 24 prawns or jumbo shrimp peeled and deveined, tails left on
- ½ cup Jack’s Old South Original Rub or make your own
- ½ cup fresh lemon juice
- ½ cup Jack’s Old South Hickory Sauce or make your own
- 2 tablespoons honey
- 4 tablespoons ½ stick unsalted butter
Instructies
- Prepare your smoker and heat it to 350°F.
- Apply the rub to the cleaned and deveined prawns, making sure to coat them well.
- Thread the prawns on skewers inserted lengthwise so that the prawns stay straight and vertical.
- Place the skewers in a large aluminum plan, put it in the smoker, cover, and cook for 10 minutes.
- While the prawns are cooking: In a medium saucepan combine the lemon juice, barbecue sauce, honey, and butter.
- Over medium heat, bring the sauce almost to a boil, stirring constantly, and then take the pan off the heat.
- After 10 minutes, remove the prawns from the smoker, brush them all over with the sauce, and serve.
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