Shrimp Creole
Plump prawns in a rich tomato sauce with peppers, celery and a touch of heat. Served over rice.
- Time40 min
- LevelEasy
- Costabout £2.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion, pepper and celery for 8 minutes until soft.
8 min - 2
Stir in the garlic, tomato purée, paprika, thyme and cayenne for 1 minute.
- 3
Add the tomatoes and bay leaves. Simmer for 20 minutes until thick and rich.
20 min - 4
Cook the rice following the packet instructions.
- 5
Add the prawns to the sauce and cook for 4 minutes until pink. Remove the bay leaves.
4 min - 6
Serve over the rice with plenty of parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.