Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, shrimps in red sauce - mauritian style. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Shrimps in Red Sauce - Mauritian style is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Shrimps in Red Sauce - Mauritian style is something that I have loved my entire life. They are nice and they look wonderful.
DIRECTIONS Mix the mashed garlic with the melted butter and saute the shrimp until pink. Puree peeled tomatoes and chipotles in a food processor or blender etc. I sometimes add a little salt.
To get started with this recipe, we must first prepare a few components. You can have shrimps in red sauce - mauritian style using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Shrimps in Red Sauce - Mauritian style:
- Prepare 1 bag shrimps (around 20 to 25)
- Get 2 Onions cut along the length
- Make ready 20 cl Tomato puree
- Take 1/4 cup diced canned tomatoes (or you can use fresh ones)
- Prepare Ginger/garlic paste
- Get strands Ginger cut in
- Prepare Salt/pepper
- Prepare Oil for frying
- Get Water
- Make ready Optional
- Get Coriander leaves for decorations
- Prepare leaves Thym
- Make ready Few drops of sesame oil
- Get Tomato sauce
- Take Sugar
- Get Chilli
Add the shrimp, garlic, red-pepper flakes, salt, and black pepper and cook, stirring occasionally, until the shrimp are just. Looked for a shrimp cocktail recipe online because the store bought one I use to buy is no longer available - Hoffman House. Made your recipe for a shrimp snack on a trip to a northern cabin. Didn't use the hot sauce because my friend doesn't anything spicy.
Instructions to make Shrimps in Red Sauce - Mauritian style:
- Remove the shells from the shrimps, deveined them and washed them. Squeeze excess water or use kitchen napkins. Put them in a bowl, add ginger garlic paste and pepper. Mix well.
- Heat a little oil in a pan and add the marinated shrimps and fry them lightly on both sides. After some 4 minutes, add the onions and mix well. Add salt as per taste or a pinch and continue frying for 1 or 2 minutes and remove in a plate aside (Note: if you add salt at the beginning this will cause the shrimps to gorge out water and lose their juiciness)
- In the same pan, add your puree, the dice tomatoes, some water and a little oil and mix together. Add salt and pepper. Let simmer for 3 minutes
- Optional: You can also add 1 chilli and some thym leaves for flavour
- Check the consistency and add more water if required. Check the taste and if too bitter u can add some sugar. Or if the tomato flavour is not much, add 1 or 2 spoon of ketchup. Add your cooked prawns and allow to simmer on low heat for another 5 to 10 mins.
- When prawns and sauce are cooked. Adjust the consistency and taste as you wish. You can add few drops of sesame oil, thin strands of ginger and some fresh coriander leaves and mix well. When done, turn off the stove and decorate with remaining coriander leaves and serve hot with bread or rice.
Anyway, I want to pass on this recipe beats the H. Add shrimp and toss to coat. Add Worcestershre sauce, lemon juice and garlic; sauté until. Place each shrimp into the sauce one at a time (try not to dump excess "shrimp juice" from the seasoning bowl into the sauce). Push each shrimp down into the sauce.
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