Shrimp Rougaille
Shrimp Rougaille
Shrimp rougaille is the Mauritian version of the classic dish, shrimp creole. Jumbo shrimp are finished off on top of a spicy creole tomato sauce. They will only need 1 minute of cooking time plus 4 minutes in the covered pan off the heat. This will allow the shrimp to steam in the sauce, making them succulent and tender instead of over cooked. Serve the rougaille with saffron cumin rice.
Servings: 2
Ingredients
- 1 tbsp vegetable oil
- 1 medium white onion finely chopped
- 1 red bird’s eye chili finely chopped
- 1 tbsp ginger grated
- 2 garlic cloves minced
- 1 tbsp thyme
- 3 roma tomatoes diced
- 1/2 cup water
- 12 16/20 ct. shrimp peeled and deveined
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up vegetable oil in a sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the chili, garlic, ginger, and thyme. Sauté for 3 minutes.
- Add in the tomatoes. Season with salt. Sauté for 10 minutes. Pour in the water and simmer for another 5 minutes.
- Place the shrimp in a single layer on top of the rougaille sauce. Cook for 1 minute without touching.
- Place a cover on the pan. Turn off the heat. Let the shrimp steam in the pan for 4 minutes until cooked through.
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