Shrimp (prawn) Creole (quick and Easy)
Ingredients
- 450 grams raw medium sized prawns (shrimps) without shells
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 cup chopped green pepper
- ½ cup chopped celery
- ½ teaspoon dried chillies, crushed
- 6 cloves garlic, chopped
- 1 x 400 gram tin chopped tomatoes
- Sea salt and freshly ground black pepper to taste
- ¼ teaspoon Tabasco sauce, to taste
- 5 cups cooked long grain rice
Accompaniment
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Description
Tasty prawns/shrimp is a dish of Louisiana Creole origins, made up of shrimp in a recipe of chopped tomatoes, onion, celery, and green pepper, spiced up with tabasco or you can use your favourite hot
Method
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1
Coat a non-stick pan with cooking spray, or wipe a little olive oil with a paper towel. Place over a medium heat until hot. Add the onions, peppers, celery, chillies, garlic, and sauté until tender, then add the tomatoes and bring to the boil. Reduce the heat and simmer uncovered for ten minutes, stirring occasionally. Add the prawns (shrimp) cover and cook for five minutes, or until the prawns turn pink now season to taste with the salt, pepper and Tabasco sauce, and serve on the rice and Enjoy!
Chef's Tips
You can cook the shrimp in the mixture or cook it separately and add it at the end. Other "Creole" dishes may be made by replacing with some other meat or seafood for the shrimp, or leave out the meat completely.
Creole type dishes incline to resemble the combination of a gumbo and a jambalaya. They are characteristically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the Creole combination, rather than cooked in the same pot as with a jambalaya. Creole recipes also do not contain broth or roux, instead, the Creole mix is simmered to its desired degree of thickness. Apart from the base ingredients of onion, celery and bell pepper, Creole recipes are commonly used as improvised dishes, as the basic recipe may be altered to include whatever ingredients the cook has readily available.
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