Kreol-kryddade räkor

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These Creole-spiced prawns offer a vibrant burst of New Orleans flavour, perfect for a lighter dinner that does not compromise on taste. This diabetes-friendly seafood dish uses fragrant bay leaves, fresh oregano, and a touch of heat from the chilli paste to create a sophisticated profile. By steaming the prawns in individual foil parcels with lemon and onion, the juices are trapped inside, resulting in a tender texture and a delicious, savoury broth that builds naturally during the cooking process.

Whether you are looking for a quick midweek meal or a healthy weekend treat, these parcels are wonderfully versatile. They can be tucked into the oven on a baking tray or placed directly onto a grill for an easy outdoor feast. Serve the prawns hot from the foil with a side of steamed greens or a crisp green salad to keep the meal balanced and nutritious.

Ingredients for Creole-Spiced Prawns

900g unpeeled or peeled deveined prawns, preferably wild American
1 small onion, sliced
1 lemon, thinly sliced
8 bay leaves
2 tablespoons fresh oregano leaves
2 tablespoons Worcestershire sauce
1 tablespoon Old Bay seasoning
2 teaspoons hot chilli paste (such as sambal oelek)
2 teskedar kosher salt
1/4 teskedar nymalen svartpeppar
110g (1 stick) unsalted butter, cut into tablespoons
Ingredient info: Hot chilli paste is sold at Asian markets and many supermarkets.

How to make Creole-Spiced Prawns

Using small kitchen scissors, cut prawns shells along the curved backs. Remove vein, keeping shell intact. (Skip this step if using peeled deveined prawns.) Toss prawns and next 9 ingredients in a large bowl.

Place four 16x12" sheets of heavy-duty foil on a work surface. Divide prawns mixture among sheets. Fold all foil edges toward the centre to accommodate the liquid; do not crimp. Add 2 tablespoons butter and 60ml water to each. Crimp tightly to seal. Preheat oven to 163°C. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until prawns are just opaque in centre (carefully open 1 packet to check; steam will escape), about 30 minutes. Carefully cut open packets.

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