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Smoked Scallop Martini Appetizer
Smoked Herb and Garlic Shrimp

Smoked creole prawns with rice and sausages

Categories
  • recipes
  • seafood
Tags

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/

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