Ingredients with Measurements:
- 1 pound of prawns, peeled and deveined
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14.5 oz)
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika
- 1 teaspoon of thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and grated ginger and sauté for 1-2 minutes until fragrant.
4. Add the chopped red and green bell peppers and sauté for 3-4 minutes until softened.
5. Add the can of diced tomatoes, tomato paste, paprika, thyme, salt, and pepper. Stir to combine.
6. Reduce the heat to medium and let the sauce simmer for 5-7 minutes until it thickens.
7. Add the peeled and deveined prawns to the skillet and stir to coat them with the sauce.
8. Cook the prawns for 3-4 minutes until they turn pink and are cooked through.
9. Garnish with fresh chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 205
Fat: 5g
Carbohydrates: 12g
Protein: 28g
Sodium: 500mg
Sugar: 7g
Substitutions for ingredients:
- Shrimp or prawns can be substituted with chicken or tofu.
- Red and green bell peppers can be substituted with any color of bell pepper or other vegetables such as zucchini, eggplant, or mushrooms.
Variations:
- Add a tablespoon of honey or brown sugar for a sweeter rougaille.
- Add a teaspoon of cumin or coriander for a spicier rougaille.
- Add a tablespoon of coconut milk for a creamier rougaille.
Tips and Tricks:
- Use fresh prawns for the best flavor and texture.
- Don't overcook the prawns or they will become tough and rubbery.
- Serve with rice or bread to soak up the flavorful sauce.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet or microwave until heated through.
Presentation Ideas:
Serve in a large bowl or on individual plates with a sprinkle of fresh parsley on top.
Garnishes:
Fresh chopped parsley or cilantro.
Pairings:
- Serve with rice or bread to soak up the flavorful sauce.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Steamed vegetables such as broccoli or green beans.
- Roasted potatoes or sweet potatoes.
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the prawns are overcooked, they will become tough and rubbery. Cook them for 3-4 minutes until they turn pink and are just cooked through.
Food Safety Advice:
- Make sure to cook the prawns until they are just cooked through to avoid any risk of foodborne illness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Rougaille is a traditional Creole dish from Mauritius, a small island nation off the coast of Africa. It is typically made with tomatoes, onions, garlic, and a variety of spices, and can be served with meat, fish, or vegetables.
Flavor Profiles:
This Garlic & Ginger Prawn Rougaille is a flavorful and spicy dish with a tangy tomato sauce, fragrant garlic and ginger, and sweet bell peppers. The prawns add a delicate seafood flavor and a tender texture.
Serving Suggestions:
Serve this Garlic & Ginger Prawn Rougaille with rice or bread to soak up the flavorful sauce, and pair it with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
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Region: Mauritian