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Lemony seafood platter with Cajun spice

There’s nothing like an extra spicy seafood medley to keep it hot this winter, and we know fish and shellfish are Easter favourites. Go gourmet with this seafood platter with Cajun spice.


For the Cajun spice mix
3 tsp smoked paprika
1 tsp dried mixed herbs
2 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
½ tsp red chilli flakes, crushed
¾ tsp salt
½ tsp pepper
For the seafood
600 g calamari tubes, cleaned
12 medium-sized prawns, deveined
2½ tbsp Cajun spice mix
4 tbsp butter
1 tbsp olive oil
4 garlic cloves, finely chopped
½ cup lemon juice
To serve
½ cup micro herbs
2 lemons, cut into wedges

For the Cajun spice mix
1. Mix all the ingredients together in a bowl.
For the seafood
1. Toss the calamari and prawns in the Cajun spice until well coated.
2. Heat the butter and oil in a large pan over medium heat. Add the calamari and prawns and pan fry for 2 minutes.
3. Add the garlic and stir fry for 5–6 minutes until the seafood is cooked through.
4. Remove the pan from the heat, pour over the lemon juice and toss to coat.
To serve
1. Serve your seafood platter hot topped with micro herbs and lemon wedges on the side.

Recipe & styling: Kate Turner
Photography: Sean Dollery //

Fancy yourself a seafood and wine lover? You have to try our seafood and sparkling-wine risotto!

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