Creole prawns

P1160200AAAs I know this dish are from America’s Louisiana. Obviously I am not been introduced to Louisiana’s food, but Creole‘s food is combination of French, Italian, Spanish, Portuguese. What I know in my dish is the tomatoey of Italian, Spanish pepper, French wine and Portuguese Chili.

P1160209AAAI have a confession to make here, I haven’t got energy for shopping, I decided to cheat a bit of the ingredients by using a convenient way of supermarket – canned tomatoes, and puree. I always find these stocking in my pantry cupboard, for it is well stock it up, just in case you need something quick and easy that is the convenient products from supermarket. I know is not very antithetic but it is kitchen shortcut, If I would prepare everything from scratch it will take hours to get it done. Not in the mood of grandmother’s method. Here is how I start.

Ingredient

  • 250g frozen raw tiger or king prawns
  • 1 large onion, peeled and quartered
  • 1 fat clove of garlic, peeled
  • 1 green pepper
  • 1Tbsp olive oil
  • 1 can of plum tomato about 350g
  • 1Tbsp of tomato purée
  • 1 red pepper, cut into strips.
  • 2 red chillies, de-seed and roughly cut into small pieces
  • 150ml dry white wine, I used sauvignon blanc
  • 2 spring onion, including the green parts, finely chopped
  • Handful of Parsley, roughly chopped
  • Cooked rice, pasta, noodles or couscous whichever you prefer to serve with. I used rice.
  1. To start of by cooking 250g washed rice into pan covered with water, and drizzle with some olive oil, let it boil with a lid off, once is boil about 1 minute, turn the heat lowest heat and let it cook further about 5 minutes or until the rice cook through. Once its cooked removed from the heat, give it a good stir and set aside.
  2. Heat olive oil in pan then tip in the chopped onion, garlic, pepper, chillies; and moving them around, give them 5 minutes to begin to soften and colour.
  3. After that, add the frozen prawns and stir them around for about 5 minutes, until they start to turn pink on both sides. Now Pour the canned tomatoes, use the white wine to rinse out the can, then add that too to the pan. Stir in the tomato purée, along with some seasoning. Bring to the boil, give a good stir, then turn the heat down to its lowest setting and let it simmer gently for 5 minutes. At this stage sauce will pop and mass up the kitchen.
  4. Scatter with the spring onion and serve with rice. and snip some parsley on top.

Voilà. Bon appétit!

Lemon Salmon & Cherry Tomatos Cous Cous

P1140742A modified

This is my speedy meal, Lemonny Salmon and Cherry Tomato Cous Cous. You won’t believe this can be ready in 15 minutes.

What’s in it? Obviously Salmon with smered of lemon zest, paprika powder, grated ginger, garlic oil. My lazy cous cous is has coarse sea salt, paprika powde. Then I had small finely chop onion, halved cherry tomatos and lemon juice. Simply seal the both side of salmon, when the salmon is ready to lay on plate. I just mix the cous cous and onion together and served on the same plate with salmon.

The lemon actually take off the acrid burn of the onion, it go well with cherry tomatos, cous cous. It is very satisfying meal.