Tasso Cured Prawns
Using a Tasso spice mix to cure | season prawns instead of the traditional pork cut. The results are delicious!
| Servings | Prep Time |
| 4serve | 10minute |
| Cook Time | Passive Time |
| 5minute | 1 – 4hour |
|
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Ingredients
- 2teaspoon paprika, smoked, sweetFrom Savory Spice Co.
- 1teaspoon pepper, chipotle, ground,From Savory Spice Co.
- 1teaspoon garlic, dehydrated: roasted granulatedFrom Savory Spice Co.
- 1teaspoon salt, kosher
- 1/2 – 1teaspoon pepper, cayenne, ground,depending on desired heat level, From Savory Spice Co.
- 1/2teaspoon pepper, white, groundFrom Savory Spice Co.
- 1/2teaspoon onion, white, dehydrated, toasted: granulatedFrom Savory Spice Co.
- 1pound prawns, black tiger, (U16-20),shelled and de-veined
Instructions
Tasso Cured Prawns Directions:
- In a medium-sized bowl, add the smoked paprika, chipotle, roasted garlic powder, salt, cayenne (to taste), white pepper, thyme and onion powder; mix together. Add the shelled prawns and toss to coat evenly. Place into the refrigerator for at least 1 – 4 hours to infuse the flavors of the Creole blend fully into the shellfish and also lightly cure the prawns.
To Cook Directions:
- In a cast iron skillet or sauté pan over medium high and add 2 – 3 tablespoons of rendered bacon fat or vegetable oil and tilt to coat the bottom of the pan. Then add the Tasso Cured Prawns as the fat starts to smoke. Cook on one side for 2 -3 minutes, then flip the prawns over and cook until they are pink and curl slightly. Remove from the heat and place the cooked prawns on a warm plate to stop the cooking process or the prawns will become tough and chewy.