Ingredients
Vegetables and Aromatics
- 1 onion, roughly chopped
- 2 sticks celery, roughly chopped
- 1/2 green bell pepper, roughly chopped
- 3 cloves garlic, finely chopped
Main Ingredients
- 25 g butter
- 1 tbsp Cajun Seasoning
- 1 x 400g can chopped tomatoes
- 225 ml / 1 cup chicken stock
- 1/2 tbsp Worcestershire sauce
- 2 bay leaves
- 750 g / 1.5 lb large raw peeled prawns
- Juice of 1/2 lemon
Instructions
- Melt Butter: Melt 25 g of butter in a heavy-based frying pan or skillet over medium heat to create the cooking base.
- Cook Vegetables: Add the roughly chopped onion, celery, and green bell pepper to the pan. Cook over a gentle heat for about 10 minutes until the vegetables become soft and aromatic.
- Sauté Garlic: Stir in the finely chopped garlic and sauté for an additional 2 minutes to release its fragrance.
- Add Cajun Seasoning: Sprinkle in 1 tablespoon of Cajun seasoning, stirring well, and cook for 2 more minutes to toast the spices and deepen the flavor.
- Add Tomatoes and Liquids: Pour in the canned chopped tomatoes, then add 225 ml of chicken stock, 1/2 tablespoon Worcestershire sauce, and 2 bay leaves. Bring the mixture to a gentle boil.
- Simmer Sauce: Reduce heat and allow the sauce to bubble gently for 15 to 20 minutes until it thickens and the flavors meld together beautifully.
- Cook Prawns: Add the raw peeled prawns to the simmering sauce and cook for about 5 minutes or until the prawns turn opaque and are cooked through, depending on their size.
- Finish with Lemon Juice: Remove the pan from heat and stir in the juice of half a lemon to add a fresh, tangy brightness to the dish.
- Serve: Garnish with freshly chopped parsley and serve the shrimp creole hot with a side of steamed rice.
Notes
- Use fresh or frozen prawns that are peeled and deveined for convenience and best texture.
- If you prefer a spicier dish, consider adding a pinch of cayenne pepper or hot sauce with the Cajun seasoning.
- You can substitute chicken stock with vegetable stock for a lighter flavor or to make it pescatarian-friendly.
- Serve with white rice or over grits for an authentic Creole experience.
- Leftovers can be refrigerated and consumed within 2 days; reheat gently to avoid overcooking the shrimp.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
