Mauritius prawn rougaille is one of my absolute favorite types of recipe. This is super easy to make and it is so delicious hitting all the notes that Mauritius cuisine is famous for. It is a classic Creole sauce. You can make this rougaille sauce to go with numerous other things, like eggs, zucchini, eggplant, sausage, fish, the options are really endless. Just make it, trust me you will love it! Serve it alongside a salad and rice and you have yourself a quick and easy scrumptious meal!
Mauritius Prawn Rougaille
- Olive oil
- 1 medium red onion chopped
- 4 cloves garlic chopped finely
- 1/4 cup white wine
- 2 cups tomatoes peeled and chopped
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 red or green chilies chopped (according to your heat preference)
- 1/4 cup flat leaf parsley finely chopped
- 2 thyme sprigs leaves only
- 1 lb. prawns shelled or extra large peeled and de-veined shrimp
- 1/4 cup cilantro chopped
In a saucepan heat 2 tablespoons olive oil over medium heat.
Add in the onion and half the garlic and fry until golden .
Pour in 1/2 the wine to soften the onion then add in the tomatoes and cook for a few minutes over high heat then reduce to simmer.
Stir in the cumin, paprika, salt and pepper and a drizzle a bit more olive oil.
Add in the parsley, chili, thyme and remove from heat.
In another frying pan, heat up a little more oil and fry the remaining garlic until fragrant. Add in the prawns or shrimp, season with salt and pepper and cook for two minutes.
Deglaze the pan with the remaining wine.
Add the prawns into the rougaille and stir through the fresh cilantro.
Serve with white rice and a salad. Enjoy!