| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
New Orleans |
Main dish, Barry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Large prawns, raw or cooked |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Clove Garlic, chopped |
| 1 |
|
Spanish onion, peeled and chopped |
| 1 |
|
Red and green pepper, de-seeded and chopped |
| 8 |
oz |
Okra, chopped |
| 8 |
oz |
Chopped Italian Style tomatoes, fresh or tinned |
| 1/2 |
ts |
Each cayenne pepper and all spice |
|
|
Salt and pepper |
INSTRUCTIONS
Clean, peel and chop into quarter-inch dice the peppers, onion and the
okra. Heat the oil in a large pan and fry hr garlic with the onion, peppers
and okra for about five minutes. Add the tomatoes and cook it gently for
about 25 minutes, stirring occasionally until you have a nice bright sauce.
It looks lovely as it is full of different colours.
Season generously with allspice, cayenne pepper, the salt and the black
pepper.
Add thr prawns. If they are raw, cook for seven minutes. If they are
already cooked and pink give them just three minutes to heat them through -
otherwise you will end up with a pound of india rubber!
Stir so the prawns are covered in the sauce, sprinkle with a little parsley
and serve immeadiately with lots of boiled rice.
Source: Michael Barry, yes! magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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