Prawn Recipes by MyNutriCounter

Cajun Style Shrimp and Green Bean Sorghum Bowls

Cajun Style Shrimp and Green Bean Sorghum Bowls

Cajun is a distinctive culinary culture which originates in Louisiana. Cajuns were French-speaking people forced out of the Acadia region of Nova Scotia in Canada in the 1750s. Their cuisine tended to rely on ingredients found in the local wild, which is why Prawns and crayfish became real symbols of the Cajun diet. They were very creative with the available food sources and found innovative way of combining them in their recipes. Due to the domination of the wetlands and the deficiency of cultivable fields, even alligator could be seen on the menu.  The Cajuns also borrowed a lot of food items from neighbouring cultures such as peppers, rice and okra which eventually became meal staples. This patchwork-type diet comprises a variety of foods all having unique nutritional properties. Specifically having a look at our authentic Shrimp and Green Bean Sorghum Bowls recipe. The prawns are usually included in “heart healthy” nutritional guidelines and have an ability to decrease lipid levels in the blood due to the high content of beneficial omega-3 fatty acids. Now onto the olive oil which is a source of monounsaturated fats also contributing to cardiovascular health. Whereas the sorghum belongs to a group of gluten-free grains, hence it is strongly recommended for people who have a gluten intolerance and celiac disease.  The red bell peppers together with the celery provide you with valuable dietary fibres, vitamins and trace minerals… So when cooking is over, set the table, get your favourite jazz tracks on your mp3 and submerge yourself in the emotional atmosphere of the American South!

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  • Serves

    4 bowls

  • Prep

    15 mins

  • Cook

    4 hrs

  • Total Time

    4 hrs 15 mins

  • Dietary

    DF, GF

Ingredients:

  • 220g/7.75oz sorghum grains
  • 750ml/3 cups water
  • 350g/12.25oz prawns, peeled
  • 100g/3.5oz green beans, blanched and cut into 2” pieces
  • 1 tsp. cajun spice
  • 50g/1.75oz red bell pepper, diced
  • 50g/1.75oz celery stalks, diced
  • 120g/4.25oz white onion, diced
  • 30ml/1fl oz olive oil

Method:

  1. Rinse sorghum grains under running water.
  2. Combine sorghum, bell pepper, onions, celery, and water in a slow cooker. Cook on high heat setting for 3.5 to 4 hours.
  3. Combine olive oil, cajun spice, and shrimps in a bowl. Leave to marinate for at least 10 minutes.
  4. Sauté shrimps in a pan until pink.
  5. Add green beans and sauté.
  6. Pour all contents of the pan into the sorghum and toss well.
  7. Season with salt if needed.

Dairy-free, Dinner, Gluten-free, Lunch, Mains, Nut-free, Recipes

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