Our very good friends were vacationing in New Orleans and discovered this amazing spice and, as good friends do, they shared it with us. It is called Chef Paul Prudhomme’s Blackened Redfish Magic, not too spicy just a traditional Southern Louisiana combination of flavours that is a perfect blend for any type of seafood.
We live in Vancouver, BC and catch a lot of prawns just off West Bay, Gambier Island in about 300 feet of water. To prepare the prawns, twist off the heads, cut the backs butterfly style and remove the vein. Throw some olive oil and a solid sprinkle of Chef Paul Prudhomme’s Blackened Redfish Magic in a frying pan and let it warm up. Then throw in a ridiculous amount of fresh prawns and sauté for approximately 3 minutes per side. Add a loaf of bread to soak up the sauce, some crisp white wine and some friends of your own to share our little secret. As Chef Paul says, “Life’s too short for dull food”.
For the best price, order direct from their website at www.chefpaul.com