Shrimp creole

Featured recipe from

Jonathan Phang

Jonathan Phang is an experienced presenter, broadcaster, food writer and cook. Jonathan began his career in the 1980s managing some of the world’s most influential fashion models, winning him a much-coveted role as a judge on the hit show Britain’s Next Top Model. He also mentored disabled contestants on BBC3’s ground-breaking Britain’s Missing Top Model which won a RADAR Media Award for Best Factual Programming.

British-born Jonathan grew up in a mixed-race Chinese-Caribbean household, where his passion for cooking began as soon as he could pick up a mixing spoon. His cookbook, The Pepperpot Club – A Celebration of Caribbean Cuisine, was published by Hardie Grant and Rizzoli and nominated for an International Gourmand
Award. Jonathan’s recipes have appeared in countless international magazines.

A regular guest on Market Kitchen, Jonathan was also a news reader for DIVA Radio and television reviewer for BBC Radio London. For the Food Network and Travel Channel, Jonathan presented gastronomic travelogues called Caribbean Cookbook and Gourmet Trains. Recently, Jonathan has appeared regularly on TV’s Love Your Weekend and Saturday with James Martin.

See Jonathan’s foreword for this guide on the home page.

“When my sister was diagnosed with MND, it was vital for me to offer her comfort and a sense of security in the only way I knew how. I created recipes based on our favourite shared memories with familiar and evocative flavours, which, in my opinion, significantly improved her wellbeing and peace of mind.”

Jonathan Phang

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Jonathan’s spicy recipe is as colourful and flavourful as the Caribbean itself. Although best with the spices, leave out the chilli and pepper sauce if these cause coughing.

Preparation time:55 minutes

Serves:6

Ingredients
- 2 tbsp mild olive oil
- 60g salted butter
- 1 onion, halved and thinly sliced
- 3 garlic cloves, finely chopped
- 1 green pepper (bell pepper), seeded and thinly sliced
- 1 Scotch bonnet chilli, seeded and thinly sliced
- 2 celery sticks, finely sliced
- 60g creamed coconut, cubed
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp soy sauce
- 2 tsp Worcestershire sauce
- 2 tsp West Indian pepper sauce
- 1 tbsp tomato purée
- large pinch of sugar
- 400g tin can of chopped tomatoes
- 900g tiger prawns (shrimp), peeled and deveined
- salt and freshly ground black pepper
- finely chopped parsley and lemon wedges, to garnish

Method
1. Heat the oil and butter in a saucepan or deep frying pan over a medium heat.
2. When the butter has melted, add the onion, garlic, green pepper, chilli and celery and cook for about 5 minutes until softened.
3. Add the creamed coconut and stir until melted.
4. Sprinkle over the paprika and garlic powder. Then add the soy, Worcestershire and pepper sauces, tomato purée and the sugar. Stir and cook for 5 minutes.
5. Pour in the chopped tomatoes and simmer until the sauce has reduced by half.
6. Finally, add the prawns and simmer for about 5 minutes, or until cooked through.
7. Depending on your swallowing needs, serve with rice, chopped parsley and a lemon wedge.