Prawns in Creole Sauce

Prawns in Creole Sauce

Serves 4

Points per recipe 12

Points per serving 3

Core plan: Use oil from allowance, omit sugar or count points for it (½pt), use more Tabasco instead of chilli relish, or count points for it (1)

1 tbsp olive oil

1 clove garlic, crushed

1 onion, sliced

1 green pepper, deseeded & sliced into strips

2 tsp capers

450g frozen peeled prawns, defrosted

1 x 400g can chopped tomatoes

2 tbsp chilli relish (1pt)

1 tsp brown sugar (½ pt)

salt & pepper

¼ tsp Tabasco

10 black olives, in brine (optional)

chopped fresh parsley or chives to garnish

Heat the oil in a large pan and saute the onion, garlic & green pepper for 3 mins, stirring gently.

Stir in the capers and prawns and stir-fry for 2-3 mins.  Add the tomatoes, relish, sugar, seasoning, and Tabasco.  Simmer, uncovered, stirring occasionally for 12 mins until the sauce thickens a little. Add the olives.

Serve with rice (points not included here)