Prawns New Orleans

Submitted by rea

YIELD

4 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

1

POUND SHRIMP
large, raw or cooked

2

TABLESPOONS VEGETABLE OIL

1

CLOVE GARLIC
chopped

1

EACH SPANISH ONIONS
peeled and chopped

1

EACH SWEET RED BELL PEPPERS
seeded and chopped

1

X GREEN BELL PEPPERS
seeded and chopped *

8

OUNCES OKRA
chopped

8

OUNCES ITALIAN PLUM (ROMA) TOMATOES
fresh or tinned, chopped

½

TEASPOON CAYENNE PEPPER

½

TEASPOON ALLSPICE

1

X SALT AND BLACK PEPPER
salt and pepper *

Directions

Clean, peel and chop into quarter-inch dice the peppers, onion and the okra.

Heat the oil in a large pan and fry the garlic with the onion, peppers and okra for about five minutes.

Add the tomatoes and cook it gently for about 25 minutes, stirring occasionally until you have a nice bright sauce.

It looks lovely as it is full of different colours.

Season generously with allspice, cayenne pepper, the salt and the black pepper.

Add the prawns.

If they are raw, cook for seven minutes.

If they are already cooked and pink give them just three minutes to heat them through - otherwise you will end up with a pound of rubber!

Stir so the prawns are covered in the sauce, sprinkle with a little parsley and serve immediately with lots of rice.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 298g (10.5 oz)

Amount per Serving

Calories 216 34% of calories from fat

% Daily Value *

Total Fat 8g 12%

Saturated Fat 1g 6%

Trans Fat 0g

Cholesterol 221mg 74%

Sodium 266mg 11%

Total Carbohydrate 4g 4%

Dietary Fiber 2g 10%

Sugars g

Protein 51g

Vitamin A 33% • Vitamin C 89%

Calcium 9% • Iron 23%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free