Cleo's Famous Creole Pepper Shrimp Scampi
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
Salt
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.
