My very good friends were vacationing in New Orleans and discovered this amazing spice, and, as good friends do, they shared it. 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 seafood.
I live in Vancouver, BC and catch a lot of prawns just off West Bay, Gambier Island, in about 90 meters of water. My secret recipe for the best sharing appetizer? 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 it is happy hour.
As Chef Paul says, “Life’s too short for dull food.”
For the best price, order direct from their website at www.chefpaul.com After the pandemic, they stopped shipping to Canada, so I have it shipped to Point Roberts Parcel Service and run down and pick it up. Chef Paul ships for free in the US, and PRPS charged me $3 to accept the package. Awesome.
