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Milk Street Recipe

Shrimp Rougaille

1 review

30 minutes

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Shrimp Rougaille

Rougaille or rougail—the spelling is dependent on geography, Mauritius in the first case, Réunion in the latter—is a creole tomato sauce that shows the European and Indian influences on the cuisines of those two islands off the east coast of Africa. Spicy with chilies and fragrant with ginger, the sauce is simple to make and pairs wonderfully with a number of ingredients. Salted fish or sausage are common, but we add sweet, subtly briny shrimp. Serve with rice.

4

Servings

Tip

Don’t sear the shrimp on both sides. We brown them on only one side to develop flavor but this leaves them only partially done. They will finish cooking directly in the sauce.

30 minutes

Ingredients

  • ½

    teaspoon cayenne pepper, divided

  • Kosher salt and ground black pepper

Directions

  1. 01
    In a small bowl, stir together ¼ teaspoon cayenne and ½ teaspoon salt. Season the shrimp on both sides with the mixture.
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