The rougail, I discovered it during a trip to Reunion a long time ago!
It's fragrant, it warms, it tingles … it's fast and it's an ideal recipe not to spend too much time in the kitchen. I think the longest time in this recipe should be to peel the shrimp.
Rougail is a condiment that refers to a sauce made from finely chopped vegetables or fruits and pounded with onions, chilli, garlic… (tomato rougail, lemon rougail..)
But the rougail also refers to a type of dish near Reunion whose base is close to the carry (rougail sausage, rougail buccaneer …)
Preparation: 30 minutes
Cooking time: 30 minutes
- 800g frozen shrimp, peeled
- 1 onion
- 4 cloves garlic
- 1 tsp ginger powder
- A sweet pepper
- 1 tsp turmeric
- 1 thyme branch
- A can of whole 4/4 tomatoes in their juice
- Salt, pepper, olive oil
Peel and slice the onion. Peel and squeeze the garlic cloves with a garlic press. If you don't have a garlic press, you can mix the garlic and onion together.
Peel the prawns and set aside.
Heat a saucepan with a tablespoon of olive oil. Add the sliced onion and sweat for 5 minutes.
Then add garlic, ginger, turmeric, chilli, thyme and mix. Add tomatoes, salt and pepper. Cook covered for 10 minutes over low heat.
Stir occasionally and crush tomatoes. Turn off the heat and add the shrimp, mix to let the shrimp heat for 5 minutes.
This shrimp rougail can be served with Creole rice or pilaf rice for example. I hope he'll take you on a journey!