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Shrimp Creole

Try this quick and easy seafood by Jonathan Phang from Jonathan Phang's Gourmet Train.

Ease of Cooking
Easy

Method of Cooking
Pan Fry

Prep Time
5 minutes

Cooking Time
15 minutes

Yield
6 servings

Chef/Host

Ingredients

  • 2 tablespoons mild olive oil
  • 60 grams 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
  • 60 grams creamed coconut, cubed
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons light soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons West Indian pepper sauce
  • 1 tablespoon tomato puree
  • 1 large pinch of sugar
  • 400 grams tin can chopped tomatoes
  • 900 grams tiger prawns (shrimp) peeled and deveined
  • Salt and freshly black pepper
  • Lemon wedges and finely chopped parsley to garnish

Method

  1. Heat the oil and butter in a saucepan or deep frying pan over a medium heat.
  2. When the butter has melted, add the onion, garlic, green pepper, chilli and celery and cook for about five minutes until softened.
  3. Add the creamed coconut and stir until melted.
  4. Sprinkle over the paprika and garlic powder. Then add the soy, Worcestershire and pepper sauces, tomato puree and the sugar.
  5. 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.
  6. Serve on warmed plates, with rice, garnished with finely chopped parsley and a lemon wedge.

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