Lowcountry Shrimp and Attiéké

Ingredients

In this adaptation of Attiéké from Ivorian cuisine to Lowcountry cuisine, we incorporate the flavors and ingredients commonly found in the Lowcountry region. The original dish is traditionally served with grilled fish or meat, but in this recipe, we use succulent shrimp as the protein. Additionally, we infuse the dish with the aromatic herbs and spices commonly used in Lowcountry cuisine, such as bay leaves, thyme, and Old Bay seasoning, to create a unique flavor profile that pays homage to the culinary traditions of the Lowcountry. We alse have the original recipe for Attiéké, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 cups (400g) Attiéké 2 cups (400g) Attiéké
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon Old Bay seasoning 1 teaspoon Old Bay seasoning
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 24g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the Attiéké with cold water and drain well. Steam the Attiéké in a steamer basket for about 10 minutes or until it becomes fluffy. Fluff the Attiéké with a fork and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the onions, garlic, and bell pepper. Sauté until the vegetables are softened.
3. 3.
   Add the tomatoes, Old Bay seasoning, paprika, dried thyme, bay leaves, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. 4.
   Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes.
5. 5.
   Serve the shrimp over a bed of fluffy Attiéké. Garnish with fresh parsley.

Treat your ingredients with care...

• Attiéké — Make sure to rinse the Attiéké thoroughly to remove any excess starch before steaming. Fluff it with a fork after steaming to achieve a light and fluffy texture.
• Shrimp — Ensure that the shrimp is peeled and deveined before cooking to enhance its taste and texture.

Tips & Tricks

• For added flavor, marinate the shrimp in a mixture of lemon juice, garlic, and herbs for 30 minutes before cooking.
• Adjust the spice level by adding cayenne pepper or hot sauce if desired.
• Serve the dish with a side of coleslaw or a fresh green salad to complement the flavors.

Serving advice

Serve the Lowcountry Shrimp and Attiéké as a main course, accompanied by a side of coleslaw or a fresh green salad. Garnish with fresh parsley for an added touch of freshness.

Presentation advice

Arrange the fluffy Attiéké on a plate and place the cooked shrimp on top. Drizzle any remaining sauce from the skillet over the shrimp for an appetizing presentation. Garnish with fresh parsley to add a pop of color.