Mardi Gras Corn Creole With Prawns On Parade

Recipe Ingredients

3		Garlic cloves
2		Onions (medium)
2 tablespoons	30ml	Olive oil
1/2 tablespoon	7.5ml	Green bell pepper - chopped (medium)
1 1/2 cups	93g / 3.3oz	Corn kernels
1/2 cup	73g / 2.6oz	Chopped fresh parsley
6 cups	375g / 13oz	Tomatoes - chopped (medium)
1/2 cup	118ml	Dry white wine
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
1 tablespoon	15ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Dried mint
1/2 teaspoon	2.5ml	Black pepper - freshly ground
1/8 teaspoon	0.6ml	Tabasco sauce
2 1/2 cups	400g / 14oz	Long-grain rice
13 cups	3081ml	Water
2 lbs	908g / 32oz	Large prawns
1		Bay leaf
1/2		Lemon

Recipe Instructions

Mince 2 of the garlic cloves. Reserve a quarter wedge of 1 onion, and finely chop the rest.

In a large skillet, heat the olive oil at medium temperature. Add the minced garlic, chopped onion, green pepper, and 1 cup of the corn kernels. Saute the mixture for 2 to 3 minutes. Add the parsley, tomatoes, wine, sugar, salt, cayenne, Worcestershire, cumin, mint, black pepper, and Tabasco. Mix well to combine. Lower the heat and simmer uncovered for about 45 minutes, or until the Creole thickens.

While the Creole is simmering, put the rice in a large, lidded saucepan with 5 cups of water. Add salt to taste, and bring to a boil over a high heat. Cover and simmer for about 20 minutes, until the rice is fluffy.

Meanwhile, prepare the prawns. Bring the remaining 8 cups of water to a low boil in a large saucepan. Add the reserved quarter onion, the whole garlic clove, and the bay leaf. Simmer for 5 minutes.

Add the prawns to the water and simmer about 3 minutes, or until they are pink but not tightly curled. Drain immediately. As soon as the prawns are cool enough to handle, shell and devein them and set aside. When the rice is tender, drain it. In a large bowl, toss the rice with the remaining half cup of corn kernels.

Select a large, flamboyant platter. Arrange the corn-studded rice in a decorative ring, leaving a space in the middle large enough to hold the corn Creole.

Carefully pour the thickened corn Creole into the center of the ring of rice. Parade the prawns in a circle on top of the rice, and douse them with a mighty squeeze of the lemon. Serve at once.

Source:
THE LITTLE KERNEL COOKBOOK by Patricia Stapley

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