📝 About This Recipe
A crown jewel of French Antillean gastronomy, Ouassous are prized freshwater prawns native to the lush rivers of Guadeloupe and Martinique. This recipe elevates these succulent crustaceans with a 'Sauce Chien' inspired base and a rich, flambéed tomato reduction infused with Caribbean rum. It is a sophisticated marriage of rustic Creole spice and refined French technique, offering a buttery, aromatic experience that captures the soul of the islands.
🥗 Ingredients
The Ouassous
- 2 lbs Freshwater Prawns (Ouassous or U-10 Shrimp) (head-on and shell-on for maximum flavor)
- 1/4 cup Old Aged Rum (for flambéing)
- 1 tablespoon Lime juice (freshly squeezed)
Aromatic Base
- 3 pieces Shallots (finely minced)
- 4 pieces Garlic cloves (crushed and minced)
- 3 stalks Cive (or Scallions) (white and light green parts chopped)
- 1 teaspoon Fresh Ginger (grated)
- 1/2 piece Scotch Bonnet or Habanero (seeded and kept whole for infusion)
The Sauce
- 3 pieces Ripe Tomatoes (diced small)
- 1 tablespoon Tomato Paste (concentrated)
- 1/2 cup Fish or Shrimp Stock (unsalted)
- 3 sprigs Fresh Thyme (leaves only)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 pinch Salt and Black Pepper (to taste)
- 2 tablespoons Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the ouassous by trimming the long antennae with kitchen shears. Rinse them under cold water and pat them very dry with paper towels to ensure a good sear.
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2
In a large, heavy-bottomed skillet or sauté pan, heat two tablespoons of oil over medium-high heat until shimmering.
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3
Place the prawns in the pan in a single layer. Sear for 2 minutes per side until the shells turn a vibrant bright orange-red. Do not overcrowd; work in batches if necessary.
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4
Once seared, pour the rum over the prawns. Carefully ignite with a long reach lighter to flambé. Shake the pan gently until the flames subside, then remove the prawns and set aside on a plate.
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5
In the same pan, lower the heat to medium and add the minced shallots, cive, and garlic. Sauté for 3 minutes until softened and fragrant, scraping up the browned bits from the bottom.
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6
Stir in the tomato paste and grated ginger. Cook for 1-2 minutes until the paste darkens slightly to a rust color.
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7
Add the diced tomatoes, thyme sprigs, and the whole scotch bonnet pepper. Cook for 5 minutes until the tomatoes begin to break down into a thick pulp.
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8
Pour in the fish stock and lime juice. Bring to a gentle simmer and let the sauce reduce by half, about 6-8 minutes, until it reaches a coating consistency.
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9
Taste the sauce and season with salt and freshly cracked black pepper. Remove the scotch bonnet pepper and discard it.
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10
Return the prawns and any accumulated juices to the pan. Toss them gently in the sauce for 2 minutes to ensure they are heated through and fully glazed.
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11
Turn off the heat. Add the cold cubes of butter one by one, swirling the pan until the butter melts and gives the sauce a glossy, velvety finish.
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12
Garnish generously with fresh parsley and serve immediately while steaming hot.
💡 Chef's Tips
Always use head-on prawns if possible; the fat in the heads provides the deep, umami flavor essential to an authentic Creole sauce. If you cannot find true Ouassous, substitute with large freshwater prawns or U-10 tiger shrimp. When flambéing, ensure your exhaust fan is off and keep a lid nearby just in case you need to extinguish the flame quickly. Do not overcook the prawns; they are done when the flesh is opaque and slightly firm. Overcooking makes them rubbery and hard to peel. Adjust the heat by pricking the scotch bonnet during simmering if you want it spicier, or leave it whole for just the floral aroma.
🍽️ Serving Suggestions
Serve over a bed of fluffy white Basmati rice or traditional Creole 'Riz et Pois' (Rice and Peas). Accompany with fried yellow plantains (alloco) for a sweet contrast to the savory sauce. Pair with a crisp, chilled French Rosé or a traditional Ti' Punch made with white rhum agricole. A side of avocado salad with a simple lime vinaigrette cuts through the richness of the butter sauce. Keep plenty of crusty French baguette on hand to soak up every drop of the sauce.