By Ian Nixon, 03-Jul-2012 21:25:00
Ingredients: - (serves 4)
• 500g large raw prawns (preferably peeled)
• 50g Creole spice mix (available from Spicymonkey)
• 700ml dark beer (such as stout or any dark ale)
• A little cornflour
• 500ml double cream (you could use single cream or crème fraich)
• 25g butter or margarine
• Fresh baguette
In a large pan melt the butter but don’t let it get too hot. Fry the creole spice mix in the butter for 30-60 seconds while stirring constantly.
Add the beer and whisk until the spices have dissolved. Add a little cornflour to thicken the sauce up.
Gradually add the cream to make a smooth sauce. Cook over a medium heat for about 10 minutes, stirring regularly until the sauce has thickened and turned a rich rusty colour.
Add the prawns, reduce the heat and cook until the prawns are pink and opaque.
Serve with the bread.
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