King prawn creole. – Voyage Happy

A couple of weeks ago I had a DELICIOUS shrimp creole at The Rockpool in Gwithian, and knew I wanted to try to replicate it.

I scoured the internet for recipes to get a general idea of what flavours I needed and came up with a cobbled together version of a recipe I thought would work.

Now I’m no chef but OOOOOF!! I tried it last night and it was SO good I had to share it with you.

What I’ve listed below made 4 portions. I think this will freeze and reheat well too.

It’s a good year-round recipe too I think. It’s warming and hearty but also quite light and fresh (I don’t know how it achieves both but it does!).

I reckon this is quite an adaptable recipe, I might give it a try adding chicken or chorizo.

Serve with bread (flatbread, crusty, pitta, whatever), or with rice.

Ingredients:

King prawns (I used 2 bags of frozen garlic and herb raw king prawns as they were on offer)
Bell pepper (I used yellow as it’s what I had in the fridge)
Brown onion (one, diced)
Chopped tinned tomatoes (I put 2 tins in)
Black olives (I like them so added quite a few, do this to your taste)
Stock (the recipe said chicken stock but I used a little Knorr veg stock pot)
Butter (couple of heaped teaspoons)
Garlic (heaped teaspoon of garlic puree)
Paprika (teaspoon)
Cayenne (I used maybe half a teaspoon)
Worcestershire (ermm, a good splash, maybe like a teaspoon)
Salt and pepper

Method:

Melt butter in the pan, chuck in the onions, and fry off until soft.
Add the peppers and cook until softening.
Add all your seasonings (stock, garlic, paprika, cayenne, Worcestershire sauce, salt and pepper).
Cook for a couple of minutes then add the tinned tomatoes.
Cover and allow to simmer for a while. Think I left it for about 30 minutes.
Bring your hob heat up a little, add your olives and prawns, and cook for another few minutes until the prawns are cooked through properly.
Enjoy!!

Main image credit was from here (as it was a prettier pic than mine!).

Here’s how mine looked: