Prawn Creole
Spicy, saucy, and bursting with Big Easy energy, this prawn creole recipe is a flavour-packed trip to the heart of Louisiana.
Ingredients
Method
2) Mix the cornflour with the cold water. Stir the cornflour into the tomato mixture and cook for about 2 minutes. Add the prawns and cook for about 2 to 3 minutes, until the prawns are done to a pink colour. Spoon the prawn creole into the tostones and garnish with spring onions.
For the tostones:
1) Preheat the oil to 180C. Cut the plantains down the middle; peel away the skin and cut into 4cm thick slices.
2) Add the plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the centre to remain raw. Lightly salt.
3) Put the fried plantain through an old-fashioned plantain smasher or use a pestle and mortar; you need to make each slice into a cup shape.
4) Fry the plantain cups in a deep-fryer until golden brown and fully firm, about 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Season with salt.
Cook's note: To check the doneness of the plaintains use a cocktail stick. The middle of the plantain should still feel starchy and cool.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.
Creole and roll! Dive into these fiery creole prawns with a tasty tostone twist!
If you’re looking for a shellfish dish with a Southern twist, this prawn creole recipe is the catch of the day! Plump prawns are simmered in olive oil, sweet onions, celery, and green peppers - the legendary holy trinity of Creole cooking. Add a hit of garlic, stewed tomatoes, and a splash of tomato puree for a sauce that’s rich, tangy, and full of soul.
And it’s not proper creole prawns without a dash of chilli powder and Worcestershire sauce for a kick of heat! The cornflower thickens everything to the perfect, spoon-coating consistency and the result is a prawn creole recipe that’s sultry, smoky, spicy, and totally irresistible.
But here’s where this creole prawn recipe really gets jazzy - instead of serving it with rice, these saucy scampi are spooned into golden tostone cups - plantains fried and shaped into crispy bowls. It’s a playful nod to Caribbean and Latin American flavours and a show-stopping way to serve up your Creole creation.
Creole prawns is a beloved dish from the vibrant kitchens of New Orleans, where French, Spanish, African, and Caribbean influences come together in every bite. It’s a true taste of the South - perfect for parties, Mardi Gras feasts, or whenever you want to spice up your supper. If you want to mix it up, add a splash of hot sauce for extra kick, or scatter with chopped spring onions and fresh coriander for a zesty finish. This prawn creole recipe is as fun to eat as it is to make, and guaranteed to have everyone coming back for an encore!
Our creole prawn recipe is a mouthwatering Mardi Gras marvel, and if you’re looking for more Southern sensations, how about a chicken, chorizo and seafood jambalaya, a showstopping shellfish and andouille gumbo with prawns, scallops, clams and oysters with crispy okra, or an iconic blackened catfish with a side of jalapeno cheddar cornbread.
