Ingredients:

  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Neutral Oil (Canola or Grapeseed)
  • 1 cup Tomato Ketchup
  • 1/4 cup Dark Molasses
  • 1/4 cup Apple Cider Vinegar
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Dark Brown Sugar, packed
  • 2 tsp Smoked Paprika
  • 1/4 cup Bourbon Whiskey or Beef Stock
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 5 lbs Large Prawns (21/25 count), peeled and deveined
  • 1 cup Frozen Sweet Corn
  • 2 Tbsp Unsalted Butter, cut into small cubes
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley or Chives, chopped (for garnish)

Instructions:

  1. Sauté Aromatics: Heat the neutral oil in a large skillet over medium heat. Add the diced onion and sauté gently until translucent and softened, about 5–7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  2. Deglaze and Add Liquids: Pour in the Bourbon (or beef stock) to deglaze the pan, scraping up any browned bits. Cook for 1 minute until slightly reduced.
  3. Combine Ingredients: Transfer the sautéed mixture to the slow cooker insert. Add the Ketchup, Molasses, Apple Cider Vinegar, Worcestershire Sauce, Dijon Mustard, Brown Sugar, Smoked Paprika, Salt, and Pepper. Stir thoroughly to combine.
  4. Initial Slow Cook: Cover the slow cooker. Cook the sauce base on the LOW setting for 3 hours. This allows the flavours to deepen and the sauce to slightly reduce.
  5. Prepare Seafood: While the sauce is simmering, pat the peeled prawns dry. Season lightly with a pinch of salt and pepper.
  6. Check Sauce Consistency: After 3 hours, the sauce should be thick and glossy. If it seems too thin, remove the lid for the final stage to allow steam to escape.
  7. Add Prawns and Corn: Increase the heat setting to HIGH. Add the seasoned prawns and the frozen corn to the slow cooker. Stir gently to ensure all the seafood is coated in the BBQ sauce.
  8. Final Cook Time (Crucial Step): Cover and cook on HIGH for exactly 20–30 minutes. The prawns are done when they turn opaque and pink and curl slightly into a C-shape. Do not overcook.
  9. Finish the Sauce: Once the prawns are cooked, turn the slow cooker off or to the 'Keep Warm' setting. Stir in the cubes of cold butter and the fresh lemon juice. Stir until the butter has melted and emulsified, adding a luxurious gloss to the sauce.
  10. Serve: Garnish generously with fresh parsley or chives before serving hot alongside creamy grits or crusty bread.