Louisiana shrimp creole recipe: Difference between revisions
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|description=Cajun cooking at its best. In the UK read prawns for shrimp | |description=Cajun cooking at its best. In the UK read prawns for shrimp | ||
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<!-- /seo --> | <!-- /seo -->Cajun cooking at its best. In the UK read [[prawns]] for [[shrimp]]. | ||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 35 minutes | |CookTime = 35 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">A mild fish curry, of sorts</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.3</span>/5</span> | |||
<span class="reviewDesc">A nice way to make an alternative curry - damned good with crayfish.</span> | |||
<span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/prawns|#prawns]] [[Special:Search/louisianashrimpcreolerecipe|#louisianashrimpcreolerecipe]] [[Special:Search/chives|#chives]] [[Special:Search/parsley|#parsley]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/celery|#celery]] [[Special:Search/tomatojuice|#tomatojuice]] [[Special:Search/simmer|#simmer]] [[Special:Search/butter|#butter]] [[Special:Search/onion|#onion]] [[Special:Search/plum|#plum]] | ||
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Latest revision as of 13:00, 23 December 2021
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 reviewA mild fish curry, of sorts 4.3/5 A nice way to make an alternative curry - damned good with crayfish. |
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
- In a large Dutch oven, melt the butter and season with a grind of black pepper
- Add the onions, celery, bell pepper and garlic and gently fry for 4 minutes or until softened
- Mix the cornflour to a paste with a little tomato juice, stir into the onion mix
- Add the remaining ingredients except for the prawns, mix well and bring to the boil
- Reduce the heat and simmer for 20 minutes
- Add the prawns and simmer for a further 5 minutes
- 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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