Shrimps in Red Sauce - Mauritian style
Shrimps in Red Sauce - Mauritian style

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, shrimps in red sauce - mauritian style. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Shrimps in Red Sauce - Mauritian style is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Shrimps in Red Sauce - Mauritian style is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook shrimps in red sauce - mauritian style using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Shrimps in Red Sauce - Mauritian style:
  1. Take 1 bag shrimps (around 20 to 25)
  2. Prepare 2 Onions cut along the length
  3. Take 20 cl Tomato puree
  4. Get 1/4 cup diced canned tomatoes (or you can use fresh ones)
  5. Prepare Ginger/garlic paste
  6. Take strands Ginger cut in
  7. Take Salt/pepper
  8. Take Oil for frying
  9. Take Water
  10. Prepare Optional
  11. Take Coriander leaves for decorations
  12. Get leaves Thym
  13. Prepare Few drops of sesame oil
  14. Take Tomato sauce
  15. Prepare Sugar
  16. Get Chilli

Close the bag and shake it up gently to coat the shrimp. In a large shallow bowl mix the coconut flakes and panko crumbs together. Remove half of them to a separate bowl. In a small bowl whisk the cream of coconut and coconut milk together.

Instructions to make Shrimps in Red Sauce - Mauritian style:
  1. 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.
  2. 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)
  3. 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
  4. Optional: You can also add 1 chilli and some thym leaves for flavour
  5. 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.
  6. 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.

Transfer the shrimp to a large plate; set aside. 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. Pour over the shrimp and simmer until it is thickened. This recipe quickly turns a batch of homemade marinara sauce into dinner.

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