Louisiana prawns

Louisiana prawns


  • 3 slices bacon, finely chopped
  • 2 tbsp unsalted butter
  • 2 tbsp vegetable oil
  • 4 shallots, finely chopped
  • 2 spring onions, finely chopped
  • 1 celery stalk, finely chopped
  • 1 large tomato, finely chopped
  • 1 tsp thyme, finely chopped
  • 1 tsp paprika
  • 2 tsp cayenne pepper
  • 1 bay leaf
  • Salt and freshly ground pepper, to taste
  • 1½ cups flour
  • 2 cups fish or chicken stock
  • 450 g prawns, shelled and de-veined
  • 3 tbsp double cream
  • 2 tsp Worcester sauce
  • 2 tbsp finely chopped parsley, reserving some for garnish


  1. Heat a large heavy based pan, add bacon and leave for about 3 minutes for fat to render.
  2. Add the butter, oil, shallots, spring onions, garlic, celery and tomato and cook for about 7 minutes until soft.
  3. Stir in the thyme, paprika, cayenne, bay salt and pepper and cook for 1 minute, then add the flour and stir through for 2 minutes.
  4. Add the stock and bring to a boil, then reduce heat to a simmer and allow to cook for 10-12 minutes till sauce reduces by a third.
  5. Add the prawns and cook till they turn pink and are cooked through.
  6. Stir in the cream, Worcester sauce and parsley.
  7. Serve with steamed rice and garnish with remaining parsley.

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