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Saucy Creole Prawns

  • 20 min
  • 35 min
  • 6
  • Easy
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Recipe Ingredients

  • 4 tbsp butter
  • 2 stalks celery, finely chopped
  • 1 large green pepper, finely chopped
  • 1 medium onion, finely chopped
  • 1 tsp Cajun seasoning
  • ¼ cup all-purpose flour
  • 2 medium tomatoes, chopped
  • 240ml fish stock
  • 680g peeled, deveined prawns (about 16 to 20)
  • 1 tbsp Worcester sauce
  • 1 tbsp Louisiana-style hot sauce, plus more for serving
  • 1½ cups white rice, cooked

Recipe Directions

1. In a 5ℓ pot, melt butter on medium. Add celery, green pepper, onion and Cajun seasoning. Cook for 15 minutes or until vegetables are tender, stirring occasionally.

2. Sprinkle flour over vegetables. Cook for 2 minutes, stirring. Add tomatoes; cook for 2 minutes or until tomatoes are very soft, scraping up browned bits. Stir in fish stock. Heat to simmering on high.

3. Add prawns, Worcester sauce and hot sauce. Simmer for 5 minutes or until prawns are just cooked through, stirring occasionally. Serve over rice with additional hot sauce, if desired.

EACH SERVING About 1 590kJ, 21g protein, 51g carbohydrate, 9g fat (5g saturated), 2g fibre.

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