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Win an Everdure BBQ for summer

Australia is in love with Asian food. And of course we’re in love with BBQing. So with the help of our chums at Chang’s we’re putting the two together.

Louisiana 'shrimp'

 
Type of Dish: Main
Serves:
4
Prep Time:
15 min
Marinating Time:
60 min
Cooking Time:
10 min
Primary Ingredient:
Best Suited for: Winter barbie

These American recipes often read badly but can really work. This is from one of New Orleans' finest restaurants- there's miles of flavour in this concoction and plenty of heat too.

Goes Well With

Ingredients

  • 12
    whole
    Green King Prawns
    large, peeled
  • 2
    whole
    Red Shallots
    peeled and minced
  • 8
    clove(s)
    Garlic
    peeled and minced
  • 1
    whole
    Lemon(s)
    large, zest and juiced
  • 2
    tbsp
    Freshly Ground Pepper
  • 1
    tbsp
    Sea Salt
  • 6
    sprig(s)
    Fresh Thyme
  • 2
    tbsp
    Worcestershire Sauce
  • 2
    tbsp
    Tabasco Sauce
  • 1
    cup(s)
    Beer
    strongly flavoured
  • 100
    g
    Butter
  • 1
    cup(s)
    Rice
    boiled

Directions

  • 1 Combine all ingredients except the butter and rice and place in the fridge for 1 to 4 hours.
  • 2 Remove from fridge and return to room temperature.
  • 3 Heat a wok or use your baking tray and add half the butter, then pour in the prawns and marinade.
  • 4 Remove the prawns and reduce the sauce a little, then remove from heat and stir through the rest of the butter. Place a little rice on each plate and top with three prawns and the sauce.

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