I write regularly for a local magazine called the Moulsham Times, and last month this was my recipe! I wanted to make something seafoody after our trip to cornwall. (It seems so long away now, sob!)
Some of the best prawns I ever ate were eaten on this holiday when we rewarded ourselves with fish and chips at Rick Steins fish shop after a big walk to Padstow. The chips were amazing, a perfect mix or squishy and crispy. I had king prawns with garlic mayonnaise instead of the usual battered cod and instantly knew I had made the right decision, they were juicy and the mayonnaise was AMAZING! Very garlicky…
This recipe is adapted from one of the Leon recipe books. The books are full of healthy, hearty and easy food so I highly recommend them to a cooking family!
- 2 red onions, diced
- 2 red peppers, diced
- 1 leek, sliced
- 1 tin whole tomatoes
- 1 bag prawns
- 3 medium chillies, chopped
- 2 tbs tomato puree
- 1 tbs soft brown sugar
- 400 ml fish stock
- Corn on the cob, rice and a dollop of sour cream to serve.
- Heat the oven to 200C/400F/Gas 6
- First fry off the onions, peppers, chillies and leek in a big glug of olive oil until partly soft. Adjust the type and amount of chilli pepper to suit your taste.
- Add the tinned tomatoes, fish stock and sugar and mix together. Then leave on a medium heat for 25 minutes to simmer.
- Transfer the spicy vegetable mix into a heatproof dish and cook in the oven for 25 minutes.
- Meanwhile cook your rice and corn on the cob so they are ready to serve with the creole.
- Remove from the oven and leave the mix to settle while you serve up the rice and sweet corn. Dowse your sweet corn in butter, and spoon the prawns and sauce onto the rice. To cool the dish down a bit, use a spoonful of sour cream.
This dish is great all year round. You could BBQ the sweet corn and serve the prawns with light peach couscous while you eat alfresco in whatever remains of the summer, or warm up from a cold walk in the winter, by serving it with warm buttered fresh bread.