Perfect recipe of prawns with smoked sausages and brown rice. It will totally blow your mind!

INGREDIENTS

• 16 large prawns
• 250g of brown rice
• two/four smoked sausages
• six cloves of garlic
• four shallots
• one quarter of a cup with fresh oregano leaves
• two tablespoons of fresh thyme leaves
• 125g unsalted butter
• one tablespoon of Worcestershire sauce
• half teaspoon of salt
• one quarter of teaspoon of ground black pepper
• one quarter of teaspoon of ground white pepper
• one teaspoon of cayenne pepper
• two quartered lemons

DIRECTIONS

• 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.
• Preheat the Bradley Smoker to around 100°C.
• Using Alder flavor bisquettes smoke/cook the prawns for approximately 40 to 60 minutes or until done.
• On a stove, boil rice, but not too much, try to keep it almost hard (not to absorb a lot of water, otherwise they become pilaf).
• Inside a pan, stir fry the sausages until the fat melts, then add rice and shrimps.
• Cook over low heat to a preferred consistency, you can also add to your taste some of the paste you made earlier.
• Serve accompanied with lemon wedges.

SOURCE: https://www.bradleysmoker.com/recipe/smoked-creole-prawns/