Louisiana shrimp creole recipe

Cajun cooking at its best. In the UK read prawns for shrimp.

Louisiana shrimp creole recipe

Servings:	Serves 4
Calories per serving:	301
Ready in:	55 minutes
Prep. time:	20 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

Best recipe review A mild fish curry, of sorts 4.3/5 A nice way to make an alternative curry - damned good with crayfish. Klapaucius

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

1. In a large Dutch oven, melt the butter and season with a grind of black pepper
2. Add the onions, celery, bell pepper and garlic and gently fry for 4 minutes or until softened
3. Mix the cornflour to a paste with a little tomato juice, stir into the onion mix
4. Add the remaining ingredients except for the prawns, mix well and bring to the boil
5. Reduce the heat and simmer for 20 minutes
6. Add the prawns and simmer for a further 5 minutes
7. 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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