Creole Prawns

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.