Wednesday, 5 November 2014

Shrimp Creole

This was someone a little bit different, I've been trying a few Southern classics recently to go with a packet of dirty rice I bought from the States and this was really gorgeous, lovely and spicy and it went perfectly with the rice.

Shrimp Creole (from Deep South Dish)
(Serves 4-6)
31-35 prawns, peeled and deveined
1 tbsp oil
1 tbsp butter
onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
1/2 tsp salt
1/4 tsp cayenne pepper
2 cloves of garlic, minced
1 bay leaf
2 800g tins chopped tomatoes
1 tbsp plain flour
2 tbsp water
1/2 tsp Cajun or Creole seasoning
couple dashes of Worcestershire sauce
couple dashes of hot sauce, optional
1 spring onion, sliced
1 tbsp fresh parsley, chopped

In a large frying pan heat the oil and butter together over medium heat. Add the onion, green pepper and celery and saute until tender, about 5 mins. Add the chopped tomatoes to the veggie mixture. Add the salt, cayenne pepper, garlic and bay leaf and bring mixture to a boil. Reduce heat to medium low and simmer for about 30 mins, or until reduced and thickened.

Mix together the flour and water and stir into the tomato mixture. Continue cooking for another 5 mins. Sprinkle the prawns with the Cajun seasoning and add it to the tomato mixture. Add a couple of shakes of the Worcestershire sauce and the hot sauce, and stir together. Cook for another 5 to 6 mins, or until the prawns are pink and cooked through. Stir in the spring onion and parsley and keep on low until well incorporated and heated through. Serve over rice.

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