Shrimp Etouffee


"Down in Honky Tonk Town, its underneath the ground, where all the fun is found... "

Just wait and see, down-home cooking will trend high and it has been all the rage lately. Southern cuisine is the new "food darling" of chefs, restaurateurs, critics and diners. Southern food is hot, and chefs in NYC are bringing customers in droves with dishes such as pulled pork, delicious slaws, BBQ wings and shrimp etoufee!

Honky Tonk Shrimp Etoufee main.jpg


  • 75g butter

  • 50g flour

  • 1 Onion, chopped

  • 2 cloves of garlic, crushed

  • 1 green pepper, finely chopped

  • 1 red pepper, finely chopped

  • 2 sticks celery, finely chopped

  • 1 liter fish stock

  • 1 small bay leaf

  • 15ml Cajun spice

  • 1 tin of tomatoes, chopped

  • 45ml demerara sugar

  • Tabasco sauce, to taste

  • Juice and zest of 1 lemon

  • Maldon salt and Cracked Black Pepper

  • 1 kg shrimp (prawns), peeled and deveined

  • 20g chopped parsley


  1. In a medium pot, melt 25g of the butter and sweat the onion and garlic. When soft add the peppers and celery and fry to get some colour.

  2. Add the remaining 50g of butter and allow to melt. Add the flour to make a roux and cook for 1 min. Remove the pot from the heat and slowly mix in the stock.

  3. Place back on stove and stir continuously until sauce boils and starts to thicken. Add the tomatoes, spices, bay leaf and tabasco.

  4. Allow to simmer for 20mins until tomatoes have cooked, season, and add the lemon juice/zest, tobasco and sugar. Then add the shrimp and cook for a further 5 minutes, season to taste. Add chopped parsley and serve piping hot.

Stylist: Lisa Clark | Photographer: Warren Heath