Shrimp Étouffée

Ingredients · per serving

• 600 ml Chicken stock
• 1 medium Green bell pepper
• 400 g Raw king prawns (peeled)
• 1 medium Lemon
• 4 tbsp Plain flour
• 3 tbsp Fresh parsley
• 2 stalks Celery
• to taste Black pepper
• 5 cloves Garlic
• 1 tbsp Cajun seasoning
• to taste Hot sauce
• ½ tsp Cayenne pepper
• 60 g Butter
• 1 tbsp Worcestershire sauce
• 200 g Long-grain rice
• 1 tsp Dried thyme
• 2 stalks Spring onion
• to taste Salt
• 1 tsp Smoked paprika
• 1 large Onion

Instructions

1. Rinse the rice. Combine with 400ml water + pinch salt. Boil, cover, lowest heat 12 min, rest 5 min. Set aside.
2. Pat the shrimp dry, season with salt, pepper and a pinch of Cajun seasoning. Set aside.
3. Make the blonde roux: melt 60g butter in a heavy pan over medium heat. Whisk in 4 tbsp flour. Stir constantly 8-10 min until peanut-butter coloured and smelling nutty.
4. Add the diced onion, celery and bell pepper. Cook 6-8 min, stirring frequently, until soft.
5. Add minced garlic, Cajun seasoning, smoked paprika, dried thyme and cayenne. Stir 60 seconds.
6. Slowly pour in the warm chicken stock, whisking constantly to dissolve the roux. Add Worcestershire sauce. Bring to a simmer, will thicken.
7. Simmer gently 8-10 minutes — the sauce should coat the back of a spoon. Adjust salt and pepper.
8. Add the shrimp. Stir, simmer 90 seconds-2 min until pink and curled. Off the heat, stir in chopped parsley and a squeeze of lemon. Ladle generously over rice. Scatter spring onion. Hot sauce on the side.

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