Prawn creole is a dish of Louisiana Creole origin (French, and Spanish Heritage), consisting of cooked prawns in a mixture of whole or diced tomatoes, the Holy trinity of onion, celery and bell pepper, spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice. The shrimp may be cooked in the mixture or cooked separately and added at the end. Other “creole” dishes may be made by substituting some other meat or seafood for the prawns, or omitting the meat entirely.
- 2 tablespoons mild paprika
- 1 tablespoon cracked black pepper
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 2 teaspoons sea salt flakes
- 1 teaspoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 tablespoons olive oil
- 2 kg uncooked large king prawns
- 1 fresh long red chilli, halved length ways, thinly sliced (deseeded if desired)
- 2 green onions, thinly sliced
- ½ cup small fresh flat-leaf parsley leaves
- Lemon or lime wedges, to serve
- Place spices and dried herbs in a small bowl and stir to combine. Place the prawns in a large bowl and sprinkle over the spice mix. Toss to coat.
- Heat oil on a flat plate of barbecue over medium-high heat. Add prawns and cook, turning, for 2-3 minutes or until changed in colour and just cooked through.
- Place prawns on a serving platter. Sprinkle with chilli, onion and parsley. Serve with lemon and lime wedges.
- Pair this dish with Houghton Red Classic.