Prawn ( Shrimp ) Rougaille |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I saw this made today on Food Safari during a program featuring the food of Mauritius. The sauce is supposedly eaten at least twice a day so I'm imagining it is used with other seafoods, meats and as a condiment. I really want to try this with my home grown tomatoes. Ingredients:
1 kg king prawns, peeled but heads and tails left on |
2 tablespoons virgin olive oil |
1 red onion, diced |
1 tablespoon garlic, finely chopped, divided for use |
1/2 cup white wine, divided for use |
500 g tomatoes, peeled and chopped |
1 teaspoon salt |
1 teaspoon white pepper |
1 teaspoon paprika |
1 tablespoon cumin powder |
olive oil, extra drizzle |
2 sprigs thyme leaves |
1/2 bunch parsley, finely chopped |
2 red chilies or 2 green chilies, hot ones finely chopped |
pepper, extra for seasoning prawns |
1/2 bunch coriander, chopped |
Directions:
1. Heat oil over medium heat and add onions, 1/2 of the garlic and cook until golden. Pour in 1/2 of the wine to soften onions.
2. Add tomatoes and cook for a few minutes over high heat to reduce.
3. Stir in salt, pepper, paprika, cumin and a drizzle of olive oil.
4. Add thyme, parsley and chillies.
5. In a separate frypan, fry remaining garlic in oil. Add prawns, season with pepper and cook for 2 minutes.
6. Pour in remaining wine to deglaze pan.
7. Return prawns to rougaille and stir through coriander.
8. Serve with steamed white rice.
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