Name: Prawn Creole Recipe — Rich Tomato Sauce &amp; Spiced Prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 lb (450 g) large prawns, peeled and deveined, tails on or off; 1 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons (30 ml) neutral oil (canola or vegetable) or unsalted butter; 1 medium yellow onion, finely diced (about 1 cup / 150 g); 1 green bell pepper, seeded and diced (about 1 cup / 120 g); 2 celery stalks, diced (about 1/2 cup / 60 g); 4 garlic cloves, minced (about 2 tablespoons / 20 g); 1 tablespoon tomato paste (15 g); 1 can (14.5 oz / 410 g) crushed tomatoes or diced tomatoes; 1 cup (240 ml) low-sodium seafood stock or vegetable stock; 1 bay leaf; 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves); 1 to 1 1/2 teaspoons Creole or Cajun seasoning, adjust to taste; 1 teaspoon smoked paprika (or sweet paprika); 1/4 teaspoon cayenne pepper or hot sauce, optional, to taste; 1 teaspoon sugar (optional, to balance acidity); 2 teaspoons lemon juice, plus lemon wedges for serving; 2 tablespoons chopped fresh parsley; Cooked long-grain rice, cauliflower rice, or creamy grits, for serving; Optional: 1 tablespoon cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) to thicken

Prawn Creole Recipe — Rich Tomato Sauce & Spiced Prawns

This prawn creole recipe delivers juicy prawns in a vibrant, spiced tomato sauce ready in under 45 minutes. Serve over rice or creamy grits for a bold, one-pot meal the family will love.

⏱

Prep Time 15 min

🔥

Cook Time 30 min

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Total Time 45 min

👥

Servings 4

⭐

Difficulty Easy

Instructions

1
Step 1: Prep prawns and mise en place. Pat prawns dry with paper towels and season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dice vegetables, mince garlic, and measure spices.
2
Step 2: Sauté the holy trinity. Heat oil or butter in a heavy skillet or Dutch oven over medium-high heat. Add onion, bell pepper, and celery. Sauté, stirring occasionally, until softened and beginning to brown, 6–8 minutes.
3
Step 3: Add garlic and tomato paste. Reduce heat to medium. Stir in garlic and tomato paste and cook 1–2 minutes until fragrant and the paste darkens slightly, scraping up any browned bits.
4
Step 4: Build the sauce. Pour in crushed tomatoes and stock, then add bay leaf, thyme, Creole seasoning, smoked paprika, cayenne (if using), remaining 1/2 teaspoon salt, remaining black pepper, and sugar if desired. Stir to combine.
5
Step 5: Simmer and reduce. Bring to a gentle simmer, then reduce heat to low and simmer uncovered 10–12 minutes to deepen flavors and slightly reduce the sauce. Adjust seasoning to taste.
6
Step 6: Finish prawns. Increase heat to medium-low. Add prawns to the simmering sauce in a single layer, cooking just until opaque and pink, about 2–4 minutes depending on size (prawns cook quickly). Do not overcook—internal temperature should reach 120–125°F (49–52°C) for tender prawns.
7
Step 7: Adjust consistency. If sauce is too thin, stir in cornstarch slurry and simmer 1–2 minutes until thickened slightly. Remove bay leaf, stir in lemon juice and chopped parsley.
8
Step 8: Serve. Spoon prawn creole over cooked rice, grits, or a grain of choice. Garnish with extra parsley and lemon wedges. Serve immediately.

💡 tips

Pat prawns very dry before cooking to ensure proper browning and to prevent the sauce from cooling. Use a heavy skillet or Dutch oven for even heat and good fond. Taste and adjust salt, acid (lemon), and heat (cayenne or hot sauce) at the end. If using frozen prawns, fully thaw, drain, and pat dry. For deeper flavor, brown a small amount of the vegetables until caramelized before adding tomato paste.

🔄 substitutions

Prawns: swap with large shrimp (same cooking times). Stock: use low-sodium chicken or clam juice in place of seafood stock. Tomatoes: substitute with 1 1/2 cups (375 g) crushed tomatoes plus 1/4 cup (60 ml) water. Butter/oil: use olive oil for a fruitier flavor. Thickener: make a roux (1 tbsp butter + 1 tbsp flour) instead of cornstarch slurry; add early and cook out raw flour flavor.

📦 storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or microwave in short bursts to avoid overcooking prawns. To freeze, cool completely, transfer to a freezer-safe container, and freeze up to 2 months; thaw overnight in the refrigerator before reheating. Note: sauce freezes well but prawns can become slightly firmer after freezing.