Shrimp Étouffée
HB-5724 · Hand-built original · Cajun
'Smothered' prawns in a blonde-roux butter sauce — richer and tighter than a gumbo.
CajunMain course55 minServes 4226 kcalEgg-freeDiabeticRenal
Main ingredient: prawns
Pairs well with: rice, green salad, hot sauce
Servings:4quantities adjust to match
Ingredients
- 17¾ oz prawns, peeled
- 2¾ oz butter
- 1½ oz plain flour
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, crushed
- 1¾ cups seafood or chicken stock
- 1 tsp Cajun seasoning
- 2 spring onions, sliced
- cooked rice, to serve
Method
- Melt the butter in a heavy pan over medium heat, whisk in the flour, and stir constantly for about 10 minutes, until the roux is the colour of peanut butter.
- Add the onion, green pepper and celery and stir for 5 minutes, until softened. Stir in the garlic and Cajun seasoning for 1 minute.
- Add the stock gradually, stirring after each addition, and simmer for 15 minutes — keep the sauce the consistency of gravy.
- Add the prawns and cook for just 5 minutes, until pink and curled.
- Season with salt and serve spooned over rice, scattered with the spring onions.
Prep: 20 min · Cook: 35 min · Total: 55 min
Nutrition (per serving, where published)
226 kcalCalories
3.7 gProtein
16.1 gCarbs
16.8 gFat
10.2 gSaturates
1.3 gFibre
2.3 gSugars
235 mgSodium
44 mgCholesterol
243 mgPotassium
31 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data