As Creole cooking only ever uses green peppers (and the colour’s nice), I’ve included a fresh pepper here.
Otherwise, the equivalent amount from a jar of roasted peppers can be used without detracting from the end result.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.
The Delia Online Cookery School: Watch how to prepare garlic in our video. Just click the image to play.
This recipe is from Delia's How to Cheat at Cooking. Serves 2
Start by chopping the onion and garlic in a mini-chopper and de-seed and slice the pepper into smallish strips.
Then heat the oil in a medium frying-pan over a highish heat, add the chopped onion and garlic and the sliced pepper and, moving them around, give them 5 minutes to begin to soften and colour. After that, add the frozen prawns and stir them around for about 5 minutes, until they start to turn pink on both sides.
Now pour in the sauce, use the white wine to rinse out the jar (shake it with the lid on), then add that too to the pan, along with some seasoning. Bring to the boil, give a good stir, then turn the heat down to its lowest setting and let it simmer gently for 5 minutes.
Scatter with the spring onions and serve with rice, pasta, noodles or couscous – however the mood takes you.
You can also watch how to chop onions in our Cookery School Video on this page.