Louisiana shrimp creole recipe
Recipe review
A mild fish curry, of sorts
4.3/5
A nice way to make an alternative curry - damned good with crayfish. - Klapaucius
Cajun cooking at its best. In the UK read prawns for shrimp.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- In a large Dutch oven, melt the butter and season with a grind of black pepper
- Add the onions, celery, bell pepper and 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 using a lot of tomato puree.
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