Cajun Prawns with Caramelized Sweetcorn

Cajun Prawns with Caramelized Sweetcorn

Craving a spicy seafood feast? Try these juicy Cajun spiced prawns. Serve with a side of caramelized sweetcorn to top it all off.

Robertsons - Website Banners & Assets

Prep Time: 10

Robertsons - Website Banners & Assets

Cook Time: 30

Robertsons - Website Banners & Assets

Serves: 4

Robertsons - Website Banners & Assets

Difficulty: intermediate

AddThis is disabled because of cookie consent

Print

Ingredients

For the Caramelized Corn

  • 30 g butter
  • 30 g brown sugar
  • 15 ml Robertsons Cajun Creole Rub
  • 3 ears corn on the cob

For the Prawns

  • 45 g butter
  • 500 g prawns peeled and deveined
  • 30 ml Robertsons Cajun Creole Rub
  • 2 garlic cloves chopped
  • 1 lemon juiced

Directions

For the Caramelized Corn

  1. Heat the butter in a large frying pan over medium high heat.

  2. Add the brown sugar and Robertsons Cajun Creole Rub.

  3. Fry the corn for 8-10 minutes or until lightly caramelized.

For the Prawns

  1. Thread the prawns onto 6 skewers.

  2. Heat the butter in a flat frying pan over medium high heat. Fry the prawns for 2-4 minutes or until light pink.

  3. Add the Robertsons Cajun Creole Rub and garlic and fry for another minute. Alternatively fry the prawns in the pan without the skewers.

  4. Add the lemon juice. Serve the Cajun prawns with caramelized corn.