Shrimp Creole (Prawns in Spiced Tomato Sauce with Rice)

• 300 g Long-grain white rice
• 2 tbsp Sunflower oil
• 1 large Yellow onion
• 3 pieces Celery
• 1 large Green pepper
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 1 tsp Dried thyme
• ½ tsp Cayenne pepper
• 2 pieces Bay leaves
• 400 g Canned chopped tomatoes
• 500 ml Tomato passata
• 2 tsp Worcestershire sauce
• 500 g Prawns, raw, peeled

1. Bring a large pot of well-salted water to the boil. Add the rice and cook until tender, about 10–12 minutes, then drain and cover to keep warm.
2. Meanwhile, heat the sunflower oil in a large pot over a medium heat. Add the onion, celery and green pepper with a pinch of salt, then cook, stirring, for 8–10 minutes until softened and lightly golden.
3. Stir in the garlic, sweet paprika, dried thyme and cayenne pepper and cook for 30–60 seconds until fragrant. Add the bay leaves, canned chopped tomatoes, tomato passata and Worcestershire sauce, then bring to a gentle simmer.
4. Simmer gently for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the flavours meld. Taste and adjust seasoning if needed.
5. Add the prawns and simmer for 3–5 minutes, just until pink and opaque throughout. Remove the bay leaves, then serve the creole over the warm rice.

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