Cleo's Famous Creole Pepper Shrimp Scampi
16 jumbo prawns, peeled and de-veined
4 tablespoons unsalted butter
3 tablespoons Maison Louisianne Creole Pepper Sauce
1/4 cup fresh squeezed lemon juice
1 tablespoon chopped parsley
Coarsely ground black pepper
Lay the peeled prawns on a plate; salt and pepper lightly on both sides.
Melt the butter in a large sauté pan over medium heat. Stir in Maison Louisianne Creole Pepper Sauce; add prawns. Cook 2 minutes.
The prawns will curl and begin to turn opaque.
Flip the prawns and add the lemon juice. Continue cooking for another 2 minutes.
Place prawns on a bed of rice* on either individual plates or a large serving platter.
Return the sauce to heat to reduce for 3 to 4 minutes.
Remove from heat and drizzle over prawns and rice.
Garnish with chopped parsley. Serve.
Serves 4. Approximate preparation time: 20 minutes.
*These prawns are best served over basmati or texmati rice, prepared simply without spices, but any rice will do. My absolute favorite rice is a boxed rice: Konriko Wild Pecan Rice - use this one if you can find it.