Creole prawns with smoky paprika

Name: Creole prawns with smoky paprika
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tsp oil; 1 onion, finely chopped; 1 small green pepper, seeded and chopped; 1 small celery stick, thinly sliced; 2 cloves garlic, finely chopped; 1 tin (400 g) chopped tomatoes; 2 bay leaves; 1 tsp paprika; ¼-½ tsp ground chipotle or smoked hot paprika; 350 g peeled prawns; salt, freshly ground pepper; 200 g brown rice (about 500 g cooked)

Time: 35 min4 servingsapprox. 320 kcal / serving (estimated)approx. 21 g protein / serving

Creole prawns with smoky paprika (illustration)

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Method

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Cook the rice as directed on the packet.
In a medium frying pan, soften the onion, celery, pepper and garlic in the oil over medium-high heat for 4-5 minutes until the onion is translucent.
Add the tomatoes, bay leaves, paprika and chipotle and simmer uncovered for 15 minutes, stirring 2-3 times, until thick.
Add the prawns and cook for 4-5 minutes until pink and firm.
Season, remove the bay leaves and serve with the rice.

Source: Wikibooks Cookbook – Smoking Shrimp Creole (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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