Shrimp Rougaille

4 Servings

30 minutes

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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.




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


  • ½

    teaspoon cayenne pepper, divided

  • Kosher salt and ground black pepper


Merritt J.
May 24, 2022
Hot Hot hot
I cut back the cayenne but still hot. I liked the cilantro stems but would ad way more ginger