Ingredients
• 16 large prawns
• 6 cloves of garlic
• 4 shallots
• 60 ml (1/4 c) fresh oregano leaves
• 30 ml (2 tbsp) fresh thyme leaves
• 125 g (1/2 lb) unsalted butter
• 15 ml (1 tbsp) Worcestershire sauce
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground black pepper
• 1 ml (1/4 tsp) ground white pepper
• 4ml (1 tsp) cayenne pepper
• 2 lemons quartered
Preparation
Using a small pair of sharp scissors cut along the top of the prawns then
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. The recipe can be made ahead a couple of hours to
this point and refrigerated until cooking.
Smoking Method
Preheat the Bradley Smoker to around 100°C (220°F). Using Alder flavor
bisquettes smoke/cook the prawns for approximately 40 to 60 minutes or until
done.
To Serve
Serve accompanied with lemon wedges.
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