View source for Louisiana shrimp creole recipe

Name: Louisiana shrimp creole recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: North American
Ingredients: 3 tablespoons of butter; ½ cup finely diced onion; ½ cup chopped green bell pepper; ½ cup chopped celery; 2 cloves garlic, peeled and crushed; 1 bay leaf; 2 tablespoons cornflour; 1 cup tomato juice; 400 g tin of peeled plum tomatoes; 200g tube of tomato puree; 1 tablespoon Worcestershire sauce; 1 teaspoon chili powder; Good splash of Louisiana hot pepper sauce; 450 g (1 lb) fresh prawns, peeled and deveined; Salt and freshly ground black pepper to taste; Freshly chopped parsley or chives to garnish
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{{#seo:
|title=Louisiana shrimp creole recipe Cooking with chillies
|titlemode=replace
|keywords=#prawns #louisianashrimpcreolerecipe #chives #parsley #cornflour #celery #tomatojuice #simmer #butter #onion #plum 
|hashtagrev=032020
|description=Cajun cooking at its best. In the UK read prawns for shrimp
}}
<!-- /seo -->Cajun cooking at its best.  In the UK read [[prawns]] for [[shrimp]].
{{recipesummary
|TotalCalories = 1206
|PortionCalories = 301
|DatePublished=20th January 2013
|Author=JuliaBalbilla
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 55 minutes
|PrepTime = 20 minutes
|CookTime = 35 minutes
|Image = [[Image:Louisiana shrimp creole recipe.jpg|middle|none|alt=Electus]]

}}
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<span class="review"><span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">A mild fish curry, of sorts</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.3</span>/5</span>

<span class="reviewDesc">A nice way to make an alternative curry - damned good with crayfish.</span>
 
<span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span>
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{{RecipeIngredients
| 3 tablespoons of [[butter]]
| &#189; cup finely [[diced]] [[onion]]
| &#189; cup chopped [[green bell pepper]]
| &#189; cup chopped [[celery]]
| 2 [[cloves garlic, peeled and crushed]]
| 1 [[bay leaf]]
| 2 tablespoons [[cornflour]]
| 1 cup [[tomato juice]]
| 400 g tin of peeled [[plum]] [[tomatoes]]
| 200g tube of  [[tomato puree]]
| 1 tablespoon [[Worcestershire sauce]]
| 1 teaspoon [[chili powder]]
| Good splash of Louisiana [[hot pepper sauce]]
| 450 g (1 lb) fresh [[prawns]], peeled and deveined
| [[Salt]] and [[freshly ground black pepper]] to taste
| Freshly chopped [[parsley]] or [[chives]] to garnish
}}
===Method===

{{RecipeMethod
| In a large [[Dutch oven]], melt the [[butter]] and season with a grind of [[black pepper]]
| Add the [[onions]], [[celery]], [[bell pepper]] and [[Garlic|garlic]] and gently [[fry]] for 4 minutes or until softened
| Mix the [[cornflour]] to a paste with a little [[tomato juice]], stir into the [[onion]] mix
| Add the remaining ingredients except for the [[prawns]], mix well and bring to the [[boil]]
| Reduce the heat and [[simmer]] for 20 minutes
| Add the [[prawns]] and [[simmer]] for a further 5 minutes
| Season to taste with [[salt]] and [[pepper]]
}}
===Serving suggestions===

Serve on a bed of [[plain boiled rice]], garnished with [[parsley]] or chopped [[chives]]
==See also==
* A useful tip, worth reading when [[Tomato puree#Tunisian kitchen trick|using a lot of tomato puree]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Fish recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Historic recipes]]
[[Category:North American recipes]]
[[Category:Shellfish recipes]]
[[Category:Spicy recipes]]
[[Category:Boiled or simmered]]

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