CREOLE SHRIMP WITH WILD RICE

2 cups raw prawns (cleaned), at least
1/2 cup butter (or less)
1 small onion, finely chopped
1 small green capsicum (chile pepper)
1 teaspoon crushed garlic
8 green olives, stoned and finely chopped
1 (16 oz) can tomatoes, chopped
1 bay leaf
1 Pinch dried thyme
1 Pinch cayenne pepper
2 teaspoons chopped fresh parsley
2 teaspoons brown sugar
Salt (to taste)
1 cup wild rice or brown/wild rice mixture, uncooked

Simmer onion, olives, cayenne and garlic in the butter over a low heat for about two minutes.

Core and de-seed the capsicum, chop and add to the mixture. Add chopped tomatoes, bay leaf, thyme, parsley, brown sugar and salt and gently simmer for about an hour, until you are left with a thick sauce-like mixture.

After you have started to cook your sauce mixture, cook rice according to package directions. If wild rice seems expensive, brown rice/wild rice mixtures can be purchased more cheaply.

Stir raw prawns into the sauce mixture and simmer for around 10 minutes, making sure it is well heated.

Serve on bed of rice.

Servings: 2
Adapted from source: Western Fisheries