Prawn creole

Ideas
4 servings Prep: 20 mins, Cooking: 15 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

16.00 prawns
1.00 red pepper
1.00 green pepper
2.00 garlic — cloves, crushed
3.00 cm fresh ginger — peeled, finely chopped
3.00 spring onions — roughly chopped
1.00 onion — chopped
1.00 green chillies — chopped
fresh thyme — sprigs
450.00 g tomatoes
100.00 g butter
2.00 lime — or lemon, juice only
salt and freshly ground black pepper
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Method:

1. Peel the prawns, leaving the tails on. Using a sharp knife, slit down the back of each prawn and remove the black intestinal vein. Set prawns aside.
2. Blend the peppers, garlic, ginger, spring onion, onion, chilli and thyme in a food processor until fine.
3. To peel the tomatoes, place in a large bowl, prick with a knife and cover with boiling water. Leave for 3 to 4 minutes, then drain. The skin will come away easily. Cut in half and remove the seeds under cold water. Chop finely and set aside.
4. Heat the butter and lime juice in a large pan and add the blended vegetables. Simmer to reduce liquid.
5. Season and cook for 5 minutes. Add prawns and cook for a further 10 minutes. Stir in the tomatoes and warm through. Serve hot with rice and beans (see recipe).



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