Name: Creole Prawns
Yield: Serves 4-5
Cuisine: United Kingdom
Ingredients: lime wedges, to serve; few celery leaves; 3 tbsp olive oil; 2 tbsp. chopped fresh coriander leaves, to garnish; salt and black pepper; 4 garlic cloves, roughly chopped; 1 green pepper, deseeded and cubed; 1 red pepper, deseeded and cubed; ½ tbsp. hot paprika; 1 tsp. ground cumin; 1 onion, half roughly chopped, half finely chopped; 395 g can tomatoes in thick juice; 150 ml (5 fl oz) dry white wine; 500 g (1 lb 2 oz) raw prawns, shell on; 1 tsp. soft light brown sugar, (or to taste)

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

You will need good fresh prawns for this recipe, as their stock is important for the flavour. I sometimes add cubed and cooked sweet potato or waxy potato, or even squash, to make the dish go further. This is great served with, plain boiled rice.

Ingredients

500 g (1 lb 2 oz) raw prawns, shell on
150

Method

Pull the heads and shells off the prawns and remove the little legs. With a sharp knife, make a shallow cut down the back of each prawn and, with your fingers or a cocktail stick, remove and discard the black vein. Put the shells in a saucepan with the wine, roughly chopped onion and celery leaves. Simmer for 30 minutes, then strain into a bowl, reserving the stock.

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Creole Prawns

Ingredients

Method

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