Step 1

Chop the spring onion and red capsicum into small dice/rings. Reserve the green part of the spring onion for later.

Step 2

Melt the butter in a saucepan over a medium heat.

Step 3

Add the vegetables to the butter, stir to coat and then cook over a medium heat for 4-5 minutes until softened.

Step 4

Chop the shrimp meat into small chunks. Either in half or thirds if your shrimp are jumbo.

Step 5

Add in the prawns and garlic, stir well and cook for 2 minutes until the prawns have turned pink.

Step 6

Stir in the cream cheese, sour cream and creole seasoning.

Step 7

Bring to a simmer and then cook for 2 minutes until everything is thick and creamy.

Step 8

Stir in the lemon juice and parsley then check the seasoning.

Step 9

Serve garnished with the reserved spring onion greens and a little extra parsley.