Creole Recipe With Prawns Recipes Recipe For Banana

CARIBBEAN PRAWN AND BANANA CURRY

Steps:

• Sizzle the oil with chopped onion, sliced ginger, crushed garlic, curry powder, allspice, and thyme for a few minutes until fragrant.
• Next, add sliced chillies, chopped tomatoes, coconut milk, and a bit of water. Simmer the curry for 10 minutes.
• Add the bananas sliced into chips to the curry and cook for 5 minutes.
• Tip in the prawns and lime juice, then cook the curry for a further 5 minutes. Serve with steamed rice and garnish with thyme.

CREOLE PRAWNS

Steps:

• Start by chopping the onion and garlic in a mini-chopper and de-seed and slice the pepper into smallish strips. Then heat the oil in a medium frying-pan over a highish heat, add the chopped onion and garlic and the sliced pepper and, moving them around, give them 5 minutes to begin to soften and colour. After that, add the frozen prawns and stir them around for about 5 minutes, until they start to turn pink on both sides. Now pour in the sauce, use the white wine to rinse out the jar (shake it with the lid on), then add that too to the pan, along with some seasoning. Bring to the boil, give a good stir, then turn the heat down to its lowest setting and let it simmer gently for 5 minutes. Scatter with the spring onions and serve with rice, pasta, noodles or couscous - however the mood takes you. You can also watch how to chop onions in our Cookery School Video on this page.

DELICIOUS SHRIMP CREOLE

Steps:

• Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
• Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
• Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

CREVETTES SAUTE ST LUCIA - FRENCH CREOLE STYLE SAUTEED PRAWNS

Steps:

• Heat olive oil in small frying pan and add the seasoned prawns. When the prawns are sealed, put in a hot oven for five minutes.
• After removing the pan from the oven, add your butter, parsley, garlic, green peppercorns, Worcestershire sauce and lime juice.
• Mix together until the sauce is creamy, then serve on a hot plate. Garnish with strips of peppers and lime.

AUTHENTIC SHRIMP CREOLE

Steps:

• Cook onion, celery and garlic in hot oil until tender but not brown.
• Add tomatoes, tomato sauce and seasonings.
• Simmer uncovered about 45 minutes.
• Mix cornstarch and 2 teaspoon water, stir into sauce.
• Add shrimp, simmer until done (about 5 minutes).
• Serve with yellow rice.

LOUISIANA SHRIMP CREOLE II

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

SHRIMP CREOLE

Steps:

• Cut onion, peppers, and celery into small pieces.
• Mash and dice garlic.
• Saute in oil until tender.
• Add flour and bay leaf.
• Stir over low heat for about 2 minutes.
• Add diced tomatoes(with liquid), sugar, salt, and sherry, and stir until smooth.
• Keep heat low.
• Add shrimp when rest of meal is ready.
• Cook until shrimp just begins to curl.
• Serve.

TRUE SHRIMP CREOLE

Steps:

• In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.