Prawn Shrimp Rougaille
Dive into the vibrant flavors of Prawn Shrimp Rougaille, a traditional Mauritian dish that’s a true celebration of fresh, wholesome ingredients. This recipe combines succulent, tender prawns with a fragrant tomato-based sauce that’s infused with aromatic spices like turmeric, paprika, and fresh thyme. The addition of garlic, ginger, and a hint of heat from green chilies brings layers of flavor to every bite. Quick to prepare in just 40 minutes, this dish is perfect for busy weeknights or an easy yet elegant dinner. Serve it over steamed rice or with crusty bread to soak up the luscious sauce, and garnish with fresh coriander for a burst of freshness. Prawn Shrimp Rougaille is a hearty, gluten-free seafood dish that strikes the perfect balance of spice, warmth, and comfort—a must-try for lovers of bold and authentic cuisine!
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Recipe Information
Ingredients
- 500 grams Prawns (Shrimp, cleaned and deveined)
- 4 large Tomatoes (ripe, chopped)
- 1 medium Onion (chopped)
- 3 units Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Fresh thyme leaves
- 2 units Green chilies (finely chopped)
- 2 tablespoons Coriander leaves (chopped)
- 2 tablespoons Vegetable oil
- 100 milliliters Water
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
Instructions
Rinse the prawns thoroughly under cold water and pat them dry with paper towels. Keep aside.
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and sauté for 2-3 minutes until soft and translucent.
Stir in the minced garlic, grated ginger, and green chilies. Cook for another minute, stirring constantly, until fragrant.
Add the chopped tomatoes to the pan. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
Season the tomato sauce with turmeric powder, paprika, salt, and ground black pepper. Mix well to combine.
Add the fresh thyme leaves and pour in the water. Stir and bring the mixture to a gentle simmer.
Lower the heat and add the prawns to the sauce. Stir gently to coat the prawns evenly with the sauce.
Cook the prawns for 7-10 minutes, or until they turn pink and are cooked through. Be careful not to overcook, as prawns can become rubbery.
Taste the sauce and adjust salt or spices as needed.
Remove the pan from the heat and garnish the dish with freshly chopped coriander leaves.
Serve the Prawn Shrimp Rougaille hot with steamed rice, freshly baked bread, or a side of your choice.
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 25.5 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 466 mg | 36% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3445 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
