Ackee and Prawns

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 lb. raw prawns
  • 1 tin ackee (10 oz.), or


Shell and devein the prawns. Drain the ackees and add water to make the liquid up to ¾ pint. Put the shells and the ackee liquid on to cook. Simmer until liquid is reduced by half. Strain and set stock aside.

Heat the butter in a heavy frying pan and sauté the onion, garlic and marjoram until t