Shrimp Creole

prep time:: 10 min
total time:: 30 min

Serves 4-5

Whenever we’re in the southern Queen Charlotte Strait area, specifically the Clio Channel area that means prawns and lots of them – both spot prawns and coon stripes. One of our favorite ways of eating prawns is in a spicy, zesty sauce over pasta or rice.

ingredients

Creole seasoning

1 T paprika
1 t black pepper
1 t salt
1/2 t thyme
1/4 t cayenne pepper

Creole

1 t garlic powder
1 t onion powder
2 T butter
1 T olive oil
1 t dried oregano
1 t dried basil
1 large tomato, chopped
1 T Bick’s Red Pepper Relish
2 T Bick’s Hamburger Relish
2 T vermouth
1 1/2 T Creole seasoning
24 large prawns, cooked and peeled
1/2 C water

directions

In a large pan, melt butter and olive oil over medium heat. Add garlic, seasonings and remaining ingredients – except prawns, and sauté for 5 minutes, stirring occasionally. Add water if mixture gets too thick. Finally add prawns and cook for another 2-3 minutes. Serve over rice or pasta.

notes

Recipe for red pepper relish found in book. Use regular hamburger relish, but Bick's is best. Photo note: Prawns from the prawn trap are poured out on the back deck of the Independence for counting and sorting.

Source: Don Chase