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Shrimp Rougaille

Shrimp Rougaille

By Rose HattabaughApril 20, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • ½

    teaspoon cayenne pepper, divided

  • Kosher salt and ground black pepper

  • 1 ½

    pounds extra-large shrimp (21/25 per pound) peeled, deveined and patted dry

  • 3

    tablespoons extra-virgin olive oil

  • 1

    tablespoon finely grated fresh ginger

  • 2

    medium garlic cloves, minced

  • ½

    teaspoon dried thyme

  • 4

    scallions, whites minced, greens sliced on the diagonal, reserved separately

  • 1

    bunch cilantro, stems minced, leaves roughly chopped, reserved separately

  • 1

    pound ripe tomatoes, cored and chopped

Step 1

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

Step 2

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add half of the shrimp in a single layer and cook without stirring until golden on the bottom, 45 to 60 seconds.

Using a slotted spoon, transfer to a plate. Brown the remaining shrimp in the oil remaining in the pan, then transfer to the plate with the first batch.

Step 3

To the oil remaining in the skillet, add the ginger, garlic, thyme, scallion whites, cilantro stems, the remaining ¼ teaspoon cayenne, ¼ teaspoon salt and ½ teaspoon black pepper.

Cook over medium, stirring often, until fragrant, about 1 minute. Add the tomatoes and 1 cup water; bring to a simmer, scraping up any browned bits, then cook, stirring occasionally and adjusting the heat as needed to maintain a steady but gentle simmer, until the sauce is slightly thickened, about 5 minutes.

Step 4

Add the shrimp and accumulated juices. Cook, stirring, until the shrimp are opaque throughout, 2 to 3 minutes. Remove the pan from the heat and stir in the cilantro leaves. Taste and season with salt and black pepper. Transfer to a serving dish and sprinkle with scallion greens.