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Prawns: Creole-Style Prawns

Source of Recipe


From "The Wine Lover's Cookbook"






List of Ingredients



• 3 Tbsp unsalted butter
  
• 2 Tbsp all-purpose flour
  
• 1-1/2 cups fish or chicken stock
  
• 1 cup chopped green pepper
  
• 2 cloves garlic, minced
  
• 3/4 cup chopped sweet onions
  
• 1 large tomato, seeded and diced (or one 14-1/2-ounce can chopped tomatoes, drained)
  
• 1/2 cup catsup
  
• 1/4 cup pitted, chopped Kalamata olives
  
• 1/3 tsp cayenne
  
• 1 tsp sweet paprika
  
• 1 tsp each: dried thyme, basil and marjoram
  
• 2 lbs. prawns, shelled and deveined
  
• Kosher salt and cayenne pepper
  
• Garnish: Chopped green onions
  






Instructions



1. In a medium sauté pan or skillet over medium heat, melt 2 tablespoons butter. Add flour and stir with a wooden spoon until smooth and slightly brown. Slowly add stock and stir until thickened slightly. Reserve.
   
   
2. In a large sauté pan or skillet over medium heat, melt 1 tablespoon butter and sauté green pepper, garlic and onions for 3 to 4 minutes, until onions are translucent and green pepper is tender. Add tomatoes, catsup, olives, cayenne, paprika and herbs, and simmer for 5 minutes.
   
   
3. Add reserved stock mixture to onion-pepper mixture and stir until well blended. Add prawns and simmer for 20 minutes, covered. Season to taste. To serve, spoon white rice into large soup bowls. Divide prawns and sauce over rice. Sprinkle green onions over top.
   
   Serves 4 as an entrée.
   
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   Recommended Wine: Riesling
   Alternative Wine: Sauvignon / Fumé Blanc