16 jumbo prawns, peeled and deveined
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
hot cooked rice
Lay the peeled prawns on a plate; salt and pepper lightly on both sides. Melt the butter in a large saute 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. Serves 4.
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