Shrimp CreoleThis was someone a little bit different, I've been trying a few Southern classics recently to go with a packet of dirty rice I bought from the States and this was really gorgeous, lovely and spicy and it went perfectly with the rice.
Shrimp Creole (from Deep South Dish)(Serves 4-6) 31-35 prawns, peeled and deveined1 tbsp oil1 tbsp butter1 onion, chopped1 green pepper, chopped1 stalk celery, chopped1/2 tsp salt1/4 tsp cayenne pepper2 cloves of garlic, minced1 bay leaf2 800g tins chopped tomatoes1 tbsp plain flour2 tbsp water1/2 tsp Cajun or Creole seasoningcouple dashes of Worcestershire saucecouple dashes of hot sauce, optional1 spring onion, sliced1 tbsp fresh parsley, chopped
In a large frying pan heat the oil and butter together over medium heat. Add the onion, green pepper and celery and saute until tender, about 5 mins. Add the chopped tomatoes to the veggie mixture. Add the salt, cayenne pepper, garlic and bay leaf and bring mixture to a boil. Reduce heat to medium low and simmer for about 30 mins, or until reduced and thickened.
Mix together the flour and water and stir into the tomato mixture. Continue cooking for another 5 mins. Sprinkle the prawns with the Cajun seasoning and add it to the tomato mixture. Add a couple of shakes of the Worcestershire sauce and the hot sauce, and stir together. Cook for another 5 to 6 mins, or until the prawns are pink and cooked through. Stir in the spring onion and parsley and keep on low until well incorporated and heated through. Serve over rice.