Creole Prawns with Rice
Mar
Our Brazen Creole Seasoning is probably our ‘hottest’ blend, both in terms of popularity and spice. Here’s a Deep South dish to warm your heart (and all your other bits) with plenty of delicious seafood and the ‘trinity’ of Creole cooking: onion, capsicum and celery. Enjoy!
Ingredients
50g butter
600g prawn flesh, shells removed and cleaned
½ cup onion, chopped finely
¼ cup red capsicum, chopped finely
¼ cup celery, chopped finely
1 cup fish or vegetable stock
1 tablespoon corn starch
¼ cup spring onion, chopped
¼ cup flat leaf parsley, chopped
2-3 tablespoons Brazen Creole Seasoning blend
Freshly cracked black pepper
Salt, to taste
1 bay leaf
Warm rice to serve
Method
Season the prawns with salt, plus a little black pepper.
Heat the butter in a large fry pan. Add the onion, celery and capsicum and fry until the onion is translucent, about 5 minutes.
Add the Creole seasoning and fry for 30 seconds.
Add the stock and bay leaf.
Bring to a boil, then reduce heat to low and simmer for 15 minutes.
Add the prawns and simmer for another 5 – 10 minutes or until cooked.
Dissolve the corn starch in a little water and add to the mixture, stirring as you add to prevent lumps.
Toss though the green onions and parsley, and cook an additional 5 minutes.
Serve over warm rice.
