December 18, 2020

Festival Creole Prawns

Christmas Creole Prawns

A spicy festive delight with a pot of prawns and some crunchy bread. Just add a G&T to complete the perfect feast.


  • 250g frozen raw king prawns, defrosted and peeled (tails on if you like)
  • 1 large onion, peeled and quartered
  • 1 fat clove garlic, peeled
  • 1 green pepper
  • 1 tablespoon olive oil
  • 350g jar Italian tomato passata
  • 1 red chilli, sliced
  • 1 tsp smoked paprika
  • 150ml dry white wine
  • 2 spring onions, including the green parts, finely sliced
  • Chopped coriander

Finely chop the onion and garlic, then de-seed and slice the pepper into thin strips. Heat the olive oil in a medium frying-pan and add the chopped onion, garlic and the sliced pepper. Cook stirring frequently until they begin to soften and colour. Add the 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 the chilli, smoked paprika and some seasoning. Bring to the boil, give a good stir, then turn the heat down to a gentle simmer for about 5 minutes. Scatter with the spring onions, coriander and serve with lots of warm, crusty bread.