Prawn Creole
- ref. 52
A mildly spicy Creole dish adjusted with the addition of more or less cayenne chillies and hot pepper sauce. The use of whole prawns allows the head and shells to be used in an excellent seafood stock. Raw prawns give a better flavour. The sauce can be prepared in advance and the prawns added just before serving. 500g of whole prawns gives approximately 150g when peeled. Serve with yellow rice and a green salad.
Ingredients for
servings
675 g Whole Prawns + allow 2 per person to garnish
450 g Tomatoes (tinned)
360 ml Fish stock
115 ml Wine (light, red)
Yellow pepper sauce to taste
2 Bay leaves (whole)
1 tsp Thyme
1 tbsp Paprika
1/2 tsp Cayenne chillies
2 Celery Sticks
2 tbsp Vegetable oil
3 Garlic clove(s)
1 Onion(s)
1 Pepper(s) preferably yellow
Method
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Measurements
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Times
Preparation
35 mins
Cooking
35 mins
Serving
0 mins
Nutritional Info
Calories
497.74 kcal
Carbohydrate
15.77 g
Energy
2087.92 kJ
Protein
31.56 g
Salt
15053.57 mg
Saturated Fat
2.95 g
Sugar (total)
7.81 g