Recipes>Prawn Recipes
Dr Rupy’s Cajun-Style Beans and Prawns
by Dr Rupy Aujla from Dr Rupy Cooks: Healthy. Easy. Flavour
Easy
Serves 2 to 3
Total 35min
Prep 15min
Cook 20min
This quick and healthy meal from Dr Rupy features protein-packed haricot beans and juicy king prawns in a light sauce flavoured with tarragon and thyme.
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Dr Rupy Cooks: Healthy. Easy. Flavour
Dr Rupy Aujla
Dr Rupy Cooks: Healthy. Easy. Flavour
Over 100 easy and accessible flavour packed recipes
From healthy weekday dinners to nutritious one-pot dishes
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Introduction
When I spent time in Louisiana, I visited the culinary medicine school at Tulane University, which was teaching the local community (who were at high risk of metabolic syndrome and heart disease) how to prepare simple, healthier versions of meals that still reflected the origins of their Creole influence and culture. I think this is crucial when creating recipes and meals that people will love and want to cook time and time again. The prawns can be easily substituted for other fish, and this dish has lots of fibre to help maintain sugar and inflammation levels. It’s satiating and has a beautiful flavour, thanks to the collection of herbs and spices that make this a warming, flavourful, and anti-inflammatory meal.
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Ingredients
| 2 tbsp | extra virgin olive oil |
|---|---|
| 200g | leeks, roughly chopped |
| 200g | shallot or white onion, diced |
| 200g | green pepper, deseeded and diced |
| 4 | garlic cloves, diced |
| 1 | bay leaf |
| 1 tsp | dried oregano |
| 1 tsp | dried thyme |
| 1 tsp | dried tarragon |
| ½ tsp | cayenne pepper |
| 1 tsp | smoked paprika |
| ½ tsp | ground black pepper |
| 2 | pared strips of zest and juice of 1 lemon |
| 50ml | dry white wine |
| 2 tbsp | Worcestershire sauce (optional) |
| 300-350ml | fish stock or vegetable stock |
| 1 tsp | cornflour |
| 1 x 400g can | haricot beans, drained and rinsed |
| 400g | raw jumbo prawns, shelled and deveined |
| Small bunch of (20g) | parsley, very finely chopped |
Method
Heat the oil in a shallow flameproof casserole over a medium heat and sauté the leeks, shallot or onion and green pepper, with seasoning, for 5 minutes.
Add the garlic, herbs, spices and lemon zest. Cook for a further 2 minutes to infuse their flavours.
Add the wine and half the lemon juice and let it bubble for a minute before adding the Worcestershire sauce, if using, stock and cornflour, stirring so all the ingredients come together, then tip in the beans.
Bring to a gentle simmer for a few minutes then add the prawns. When they turn pink, about 4 to 5 minutes, turn them all over in the dish and cook for a further 1 minute before taking off the heat, scattering with parsley and serving with more lemon juice.
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Ingredients
Method
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