Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves : 4
Ingredients :
2 tsp sunflower oil
2 sticks celery, sliced
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 green pepper, seeded and chopped
400g/14 oz can chopped tomatoes
300 ml/0.5 pint tomato passata
0.25 tsp cayenne pepper
0.25 tsp Tabasco sauce
450g/1 lb peeled, uncooked tiger prawns or shrimps
flat leaf parsley sprigs to garnish
Preparation :
- Het the oil in a large saucepan over a medium heat. Add the celery, onion and garlic and cook for 2-3 minutes, stirring regularly until slightly softened. Add the green pepper and cook for a further 5 minutes or until the vegetables are tender
- Stir in the chopped tomatoes, passata, cayenne pepper, Tabasco sauce. Reduce the heat and cook for 10-15 minutes, stirring regularly, until the sauce thickens
- Stir in the prawns or shrimps and cook for 3-5 minutes, or until the prawns are cooked through. Serve garnished with parsley sprigs
Serving Suggestions :
For a traditional creole meal, serve with beans and rice.
Cook 175g/6o oz easy cook white rice a directed on the packet. Drain well. Meanwhile =, drain and rinse a 225g/8 oz can black beans or borlotti beans. Put into a pan with a little water or stock. Simmer for 2 minutes, or until piping hot. Toss together with rice