Creamy Cajun Style Prawns

Ingredients:

• 1 onion
• 4 cloves garlic
• A small bunch of Italian parsley
• 1 tbsp honey
• 2 tbsp olive oil
• 2 tbsp butter
• 800g prawns with heads on.
• 125ml white wine
• 2 cups water
• 250ml cream,
• 2 tbsp smoked paprika
• 2 tbsp Cajun spice
• ½ tsp cayenne pepper
• 1 tbsp salt
• 1tsp freshly ground black pepper
• 30ml lemon juice
• Freshly chopped parsley for garnish

Steps:

Devein & clean the prawns, keep the shells on but remove the heads. In a pot add the 2 cups of water and the prawn heads, let it simmer gently on a medium heat for about 25 minutes until the liquid has reduced by half then strain, you should have 1 cup of concentrated stock. Set aside

Put onions, garlic and parsley in an electric food chopper (this gets the chop incredibly fine) and chop everything finely. If the chop on these are really fine, it helps the ingredients to melt into the sauce instead of adding texture, it allows the sauce to be thick but creamy.

Put a pan on medium to high heat, add the oil and 1 tbsp butter and once the stove is hot enough add the finely chopped onions, garlic and parsley, add the honey and stir for a 10 minutes.

Add the prawns and then all the spices. Mix everything well coating all the prawns in the spices. Fry just until the prawns are almost cooked but slightly underdone then remove the prawns.

Now add the white wine and deglaze the pan. Let this simmer for about 5 minutes until all the alcohol is cooked off. Add in the concentrated prawn stock and the cream.

Let the sauce simmer until it has slightly reduced and slightly thickened; add the lemon juice, salt & pepper and the remaining 1 tbsp butter.  Add the prawns back in and let it simmer for a further 10 minutes on a very low heat. Remove from the heat, sprinkle over freshly chopped parsley and serve with crusty bread or pasta!