Ingredients with Measurements:
- 1 pound of prawns, peeled and deveined
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14.5 ounces)
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the red and green bell peppers and cook for another 5 minutes.
4. Add the diced tomatoes, smoked paprika, thyme, oregano, salt, and pepper. Stir to combine.
5. Reduce the heat to low and let the mixture simmer for 10 minutes.
6. Add the prawns to the skillet and cook until they turn pink and are cooked through, about 5 minutes.
7. Stir in the chopped parsley.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for the skillet
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 8g
Carbohydrates: 12g
Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted for prawns.
- Fresh herbs can be substituted for dried herbs.
Variations:
- Add diced potatoes to the skillet for a heartier meal.
- Use chicken instead of prawns for a different protein.
Tips and tricks:
- Be sure to devein the prawns before cooking.
- Serve over rice or with crusty bread to soak up the sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Sprinkle chopped fresh parsley on top.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the prawns are overcooked, reduce the cooking time.
Food safety advice:
- Be sure to cook the prawns until they are pink and cooked through.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Rougaille is a traditional Creole dish from the island of Mauritius in the Indian Ocean.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve hot over rice or with crusty bread.
Related Categories
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Region: Mauritian