Creole Style Prawns
Preamble
See Kebabs St. Jacques, recipe 500
Ingredients
1 1/2 lbs large Shrimps or Prawns
2 oz Butter
1 cup diced Celery
2/3 cup chopped Onion
1/2 cup finely chopped Green Pepper
1 cup Water
1 6 oz can Tomato Soup
1 tablespoon chopped Parsley
1/2 teaspoon Salt
4-5 drops Tabasco Sauce
Method
Melt the butter in pan, add celery, onion and green pepper. Cook over low heat until onion becomes transparent. Blend in water, tomato soup, parsley, salt and tabasco sauce and reheat.
Peel the prawns and remove dark vein down the back. Place in casserole and add Creole sauce. Mix to distribute prawns evenly. Heat in a moderate oven - 350 deg. - for about 20 minutes.
Tuna Tartare Fish; Main Course - Tuna baked in white sauce with mustard, sugar, vinegar, eggs & capers topped with buttered corn flakes
Creamy Baked Scallops Fish; Main Course - Scallops simmered in white wine then gratineed
Cod Royale Fish; Main Course - Smoked cod parcel with bacon, tomato & potato
Seafood Casserole Fish; Main Course - Tinned tuna, scallops & prawns cooked with milk, gruyere cheese, green olives & cayenne
Creole Style Prawns Fish; Main Course
Fish and Oyster Mornay Fish; Main Course - Oysters & fish layered covered with white sauce & cheese, baked
Corn And Seafood Bake Fish; Main Course - Tuna baked with peas & gratineed with corn flakes