Tuesday, 7 July 2009

Quick & Easy Prawn (Shrimp) Creole

Quick & Easy Prawn (Shrimp) Creole

Ooh, we just love the Creole cuisine and shrimp Creole must be one of our favourites.
Shrimp Creole is a dish of Louisiana Creole origin (French and Spanish Legacy), consisting of cooked shrimp in a combination of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce, and served over steamed or boiled white rice.
The shrimp may be cooked in the mixture or cooked separately and added 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.

Serves: 4
Time: 15 to 20 minutes.

450g / 1lb, medium sized prawns (shrimps) without shells.

1 teaspoon, olive oil

1 cup onion, chopped

1 cup green pepper, chopped

½ teaspoon dried chillies, crushed

6 cloves garlic, chopped

2 tins, chopped tomatoes

5 cups, cooked long grain rice

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 and chillies and garlic and sauté until tender. 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.
Serve on the rice