Buffalo Tiger Prawns
July 26, 2009, 7:28 pm
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It’s hot today. And by hot, I mean Pacific Northwest hot: In the low nineties and stagnant as all hell. I didn’t feel like doing a darn thing to the stove/oven today and declared it a grill night. I knew I’d be trying to grill pizza, which ended up super tasty but not super photogenic. (I’ll end up sharing that one here soon, I promise.) I just needed something to go along side with our salad and pizza. I had about twenty gorgeous tiger prawns in the freezer and needed a crowd pleazer.

Bam. Buffalo sauce. Hot and messy. This recipe is quick, easy and a great appetizer. I would have upped the heat a bit and added a little powdered cayenne, but I wanted to play to the crowd here. Use what you’ve got and go with a heat level you and whoever else might be eating them are both comfortable with. Or make separate batches! It’s simple enough that a few separate batches aren’t really that much work.

Buffalo Tiger Prawns

  • 20 prawns, shelled and deveined.
  • pinch of salt
  • stick of butter, melted
  • 1 cup vinegar based hot sauce. (I used Frank’s brand.)

Put your grill to a medium high heat and lay out your prawns. Turn them in about two minutes and then put the lid on. Check in three minutes to see if they’ve gone opaque all the way through, leave them on a minute longer if they haven’t. Melt your butter, add hot sauce and mix. If you’re interested in adding more heat, a 1/4 teaspoon of cayenne or chipotle pepper would be beautiful here! Toss your prawns in some of the sauce, serving with the rest on the side. What you’ll end up with is a big, meaty prawn that is a little crispy on the sides and packs a bit of a punch!

P.S. Back to a more regular posting schedule next week, I think. Family in town means a lot more running around which means a lot more quick meals!