Shrimp Creole

Prawns are great low calorie protein, and work very well in spicy tomato sauces, in this case Creole.

Like many southern USA dishes it starts with a roux and their trinity of veg: onion, celery and green peppers.

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After that it’s a mix of spices, wine and chopped tomatoes, and then almost like an afterthought the prawns to in to cook, with lemon juice going in at the end.

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All delicious, although it could have been a little spicier. I did up the spice from the recipe, but I should have known Cook’s Country wouldn’t be spicy enough for us!

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