PRAWN (Shrimp) CREOLE
2 tablespoons mild olive oil
60g salted butter
1 onion, halved and thinly sliced
3 garlic cloves, finely chopped
1 green bell pepper , halved, seeded and thinly sliced
1 Scotch bonnet pepper, halved, seeded and thinly sliced
2 celery sticks, finely sliced
60g creamed coconut, cubed
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoon light soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons West Indian pepper sauce
1 tablespoon tomato puree
1 large pinch of sugar
400g tin can chopped tomatoes
900g tiger prawns (shrimp) peeled and deveined
salt and freshly black pepper
lemon wedges and finely chopped parsley to garnish
Heat the oil and butter in a saucepan or deep frying pan over a medium heat. When the butter has melted, add the onion, garlic, green pepper, chilli and celery and cook for about five minutes until softened. Add the creamed coconut and stir until melted. Sprinkle over the paprika and garlic powder. Then add the soy, Worcestershire and pepper sauces, tomato puree and the sugar. Pour in the chopped tomatoes and simmer until the sauce has reduced by half.Finally, add the prawns and simmer for about five minutes or until they are cooked through. Serve on warmed plates, with rice, garnished with finely chopped parsley and a lemon wedge.
Recipe by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.
Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.