Prawn Creole with rice
Juicy prawns in a peppery tomato sauce from Louisiana, on the table in half an hour.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Cooked king prawns, frozen250 g
- Chopped tomatoes (tin)2 tins
- Peppers1 pepper
- Brown onions150 g
- Garlic3 cloves
- Basmati rice300 g
- Hot pepper sauce15 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, paprika, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Shellfish.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions.300 g basmati rice
- Chop the onion and pepper and crush the garlic. Fry in a tablespoon of oil over a medium heat for 6 minutes until soft.1 pepper150 g brown onions3 cloves garlic
- Stir in a teaspoon of paprika and a teaspoon of dried thyme, then add the chopped tomatoes and a pinch of sugar. Simmer for 10 minutes until thick.2 tins chopped tomatoes
- Add the prawns and cook for 3 to 4 minutes, until pink and hot all the way through. Stir in a few shakes of hot sauce and serve over the rice.250 g cooked king prawns, frozen15 ml hot pepper sauce
Let the tomato sauce cook down until thick before the prawns go in, so it clings to the rice.
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