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Ouassous dans la nage (Ouassous in the swim)
Ouassous dans la nage (Ouassous in the swim) is a traditional Guadeloupean recipe for a classic dish of freshwater prawns cooked in a red broth with habanero chilli and red butter that are served with the reduced sauce. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Ouassous in the swim (Ouassous dans la nage).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesGuadeloupe Recipes
Beurre Rouge is a condiment used to make Creole sauces. It is made from achiote, the fruit of the achiote tree, a small tree that grows in the West Indies. The seeds extracted from the fruit are pounded in oil, turning them red along with other spices and dried onions. I provide a link to a recipe for beurre rouge in the recipe. Ouassous are farmed freshwater prawns from Guadeloupe.
Ingredients:
1kg farmed ouassous, de-veined
300g onions, finely chopped
150g cives, finely chopped
10g fresh thyme
1 small red habanero chilli
50g
beurre rouge (red butter)
50g butter
oil
salt and freshly-ground black pepper
Method:
In a cast iron casserole dish (Dutch oven) over medium heat, sauté the cives and onions in a little oil for about 4 minutes, without browning them.
Add the red butter, thyme, and whole chilli pepper then season to taste with salt and freshly-ground black pepper then pour in 500ml water.
Bring to a boil then reduce to a simmer and cook for 10 minutes.
Add the ouassous to the stock, return to a simmer then cook, covered, over low heat for 10 minutes.
Transfer the cooked ouassous to a warmed serving dish. Remove the chili pepper from the pot and reduce the liquid by half.
Turn the sauce into a blender and add the butter. Process until smooth then pour into a sauce boat. Serve the sauce to accompany the freshwater prawns.
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