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We hope you got benefit from reading it, now let’s go back to shrimps in red sauce - mauritian style recipe. You can have shrimps in red sauce - mauritian style using 16 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Shrimps in Red Sauce - Mauritian style:
- Take 1 bag shrimps (around 20 to 25)
- You need 2 Onions cut along the length
- Provide 20 cl Tomato puree
- Use 1/4 cup diced canned tomatoes (or you can use fresh ones)
- You need Ginger/garlic paste
- You need strands Ginger cut in
- Get Salt/pepper
- Use Oil for frying
- Provide Water
- Provide Optional
- You need Coriander leaves for decorations
- You need leaves Thym
- Get Few drops of sesame oil
- Prepare Tomato sauce
- Take Sugar
- Use Chilli
Instructions to make Shrimps in Red Sauce - Mauritian style:
- 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.
- 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)
- 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
- Optional: You can also add 1 chilli and some thym leaves for flavour
- 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.
- 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.
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