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Shrimp (prawn) Creole (quick and Easy)

Shrimp (prawn) Creole (quick and Easy)

Posted By: On September 17, 2010
Comments: 0
Views: 773
0 Ratings

Serves: , 4
Cooking-Time: 0hrs 20 mins


  • 450 grams medium sized prawns (shrimps) without shells
  • 1 TEASPOON olive oil
  • 1 cup chopped onions
  • 1 cup Chopped green pepper
  • ½ teaspoon dried chillies. crushed
  • 6 cloves garlic cloves. finely chopped
  • 1 x 400 gram can chopped tomatoes
  • 5 cups cooked long grain rice


  • Coat a non-stick pan with cooking spray, or wipe a little olive oil with a paper towel. Place over a medium heat until hot.Add the onions, peppers, chillies, garlic, and sauté until tender. Add the tomatoes and bring to the boil. Reduce the heat and simmer uncovered for ten minutes, stirring occasionally. Add the prawns (shrimp) cover and cook for five minutes, or until the prawns turn pink.Serve on the rice and Enjoy!



  • You can cook the shrimp in the mixture or cook it separately and add it at the end. Other "Creole" dishes may be made by replacing with some other meat or seafood for the shrimp, or leave out the meat completely.Creole type dishes incline to resemble the combination of a gumbo and a jambalaya. They are characteristically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the Creole combination, rather than cooked in the same pot as with a jambalaya. Creole recipes also do not contain broth or roux, instead, the Creole mix is simmered to its desired degree of thickness. Apart from the base ingredients of onion, celery and bell pepper, Creole recipes are commonly used as improvised dishes, as the basic recipe may be altered to include whatever ingredients the cook has readily available.