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Shrimp New Orleans

16th July, 2011

This is a great little recipe my Dad uses at parties…he got it from an American friend of his and in turn gave it to me.  I’ve adapted it slightly since then to accommodate my love of spice which was originally the only thing missing (in my opinion).  Feel free to leave out the additional dry spice but I can recommend a small amount just to give it that extra something.  It’s also soooooooo easy to make as you’ll see by the instructions below!

Serves 4-5 (or makes a perfect dish for the buffet table)


  • 1 small onion – chopped
  • 1 green pepper – chopped
  • 1 red chili – chopped (no need to remove seeds)
  • 2 tbl spoons of butter
  • 3 cups of cooked prawns/shrimp (the frozen kind are fine)
  • 1lb of rice (I used brown rice but please use your preference)
  • 1 can of ‘cream of tomato’ soup
  • 150 ml single cream
  • 100 ml dry white wine (you can use sherry if you prefer)
  • The juice of half a lemon
  • 2 tsp cajun spice mix
  • 1 tsp cayenne pepper
  • Dash of nutmeg
  • Salt to taste
  1. Melt your butter in a pan and cook your onion, pepper and chili together until softened
  2. Stir in your shrimp and let cook for two minutes
  3. Add your rice, soup, cream, wine, lemon juice, spices, nutmeg and salt (basically everything else you haven’t put in yet!) and stir well to combine
  4. Transfer to an oven proof dish with a lid and bake in the oven at 108 degrees till rice is tender

Depending on the rice you chose will depend on the time you cook it…I ended up cooking mine for 1hr and 15mins so be aware it could take some time and keep an eye on it.  If it looks dry, add some water, stir and put back in the oven till the rice is cooked to your liking.  I served mine up with some simple veg but it’s great with barbeques, buffets, meats etc so it’s really up to you!

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