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Creole Prawn & Corn One-Pot

A quick and easy dish full of smoky spice from our New Orleans Creole Flavour Bomb. Great for a weeknight meal served with couscous or rice.

Method

Heat the oil in a deep-sided frying pan over a medium heat. Add the onion and cook for 4-6 minutes until softened. Add the baby corn and fry for 1-2 minutes. Stir in the Ainsley New Orleans Creole Flavour Bomb. Add the tomatoes and stir in 200ml of water. Bring to the boil and then reduce heat. Cover and gently simmer for 5 minutes.

Remove the lid and cook for a couple more minutes to allow the sauce to thicken. Add 250g cooked prawns and warm through. Stir in the parsley and spring onion. Serve with Ainsley rice or couscous.

*Our Ainsley Flavour Bombs are available from Asda (find us next to the stock cubes!)

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Ingredients

  • 1 tbsp oil
  • 1 small onion, peeled and chopped
  • 120g baby corn, halved lengthways
  • 1 x Ainsley New Orleans Smoky Creole Flavour Bomb*
  • 10 cherry tomatoes, cut in half
  • 250g cooked prawns
  • 1 tbsp chopped fresh parsley (optional)
  • 2 spring onions, sliced (optional)
  • Ainsley Couscous or Ainsley Coconut Rice, to serve