Ingredients
1 lb large prawns, raw or cooked
2 tbsp 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, fre, sh or tinned
1/2 tsp each cayenne pepper and all spice
1 salt and pepper
Directions
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
Servings: 4 servings
Prawns New Orleans Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
We are able to read the history of written recipes back into history, certainly as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, generally, these early cookbooks were just very basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move into The time of the romans around 25BC a man called Apicius compiled a few documents detailing recipes prepared by his fellow Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he describes how the cooks of Roman times made use of many herbs, including a few that are still present in modern kitchens for example basil, mint and parsley. As we move on, there are a couple of cookery books which were published in the 1300s ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are nothing to do with the indian food that we all know today, but rather accounts of the types of food cooked for the rich and wealthy people of that time. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from Arab countries, including spices such as basil and coriander. These new spices and herbs prompted a surge in recipe manuscripts, most of which still exist in private cookery archives. During the next few centuries, the wealthy families of the West competed to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes of the day. By the advent of the 20th century, cooking books were highly popular as a result of more people being able to read, more spare time and disposable income. The revolution that is television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Prawns New Orleans recipe.
