Buffalo Prawns

The Prawns:

• 2 lb. large prawns
• 0.25 cup rice flour
• 1 tsp. garlic powder
• 0.25 tsp. celery seed
• 0.25 tsp. chipotle pepper, ground
• 0.25 tsp. salt
• 0.25 tsp. black pepper

• 0.5 cup butter
• 3 oz. Louisiana hot sauce
• 1 tsp. Worcestershire sauce
• 1 tsp. Tabasco
• 2 tsp. white vinegar
• 1 lime, juiced

I'm a firm believer in the idea that, if it's good with chicken, it'll be amazing with shrimp, so….

This works very well with 21–25 per lb. sized prawns. If you use another size, you'll have to adjust your cooking time.

You want to de-vein the prawns, but whether you peel them or not is up to you. I like the crunchy skins, but you can remove them and just leave the tails on for handles.

Pre-heat your oven to 425°F.

Line a baking tray with foil and place a rack over the foil.

Put the flour, spices, and salt in a bowl and stir it well to mix. Add the prawns to the bowl, and stir it up to coat them.

Put the coated prawns on a rack over your silicon- or foil-covered baking tray, put it in your pre-heated oven, and bake for 10 minutes.

While the prawns are baking, melt the butter in a small saucepan. Add the hot sauces, Worcestershire, vinegar, and lime juice, bring it to a simmer, and turn off the heat.

Toss the prawns with the sauce and serve them in bowls, pouring more sauce over, along with celery sticks or steamed and chilled broccoli, and buttermilk blue cheese dressing.