Creole Shrimp

Ingredients

• ✓600g large shrimp, peeled and deveined
• ✓3 large onions, sliced
• ✓4 ripe tomatoes, diced
• ✓1 red bell pepper, sliced
• ✓4 garlic cloves, finely chopped
• ✓1 piece fresh ginger (2cm), grated
• ✓2-3 green chilies
• ✓3 fresh thyme sprigs
• ✓2 bay leaves
• ✓1 tsp turmeric powder
• ✓1 tbsp tomato paste
• ✓5 tbsp vegetable oil
• ✓200ml water
• ✓Juice of 1 lime
• ✓Salt and black pepper
• ✓Fresh coriander
• ✓3 spring onions, chopped

Instructions

1. 1
   Prepare the shrimp: Peel the shrimp, optionally keeping the tail for presentation. Devein them carefully. In a bowl, season them with a pinch of salt, pepper, turmeric and lime juice. Mix well and let marinate in the refrigerator for 15 minutes.
2. 2
   Sauté the onions: In a large sauté pan, heat the oil over medium heat. Add the sliced onions and sauté for 5-7 minutes until they become translucent and slightly golden on the edges.
3. 3
   Add aromatics: Add the chopped garlic and grated ginger. Sauté for 2 minutes, stirring constantly. The aromas should be released and the garlic should just start to brown.
4. 4
   Create the tomato sauce: Add the diced tomatoes, fresh thyme, bay leaves, green chilies and tomato paste. Mix well and cook over medium heat for 8-10 minutes. The tomatoes should break down to form a sauce. Crush them slightly with a wooden spoon.
5. 5
   Add bell pepper: Add the red bell pepper strips and pour in the water. Mix well, bring to a boil then reduce to low heat. Simmer for 5 minutes for the sauce to thicken slightly.
6. 6
   Cook the shrimp: Increase heat to medium. Add the marinated shrimp to the sauce. Mix gently to coat them well with sauce. Cook for 4-5 minutes until they turn pink and opaque. CAUTION: Don't overcook the shrimp or they'll become rubbery!
7. 7
   Adjust seasoning: Taste and adjust salt, pepper and spiciness if needed. If the sauce is too acidic, add a small pinch of sugar. Remove bay leaves and whole chilies.
8. 8
   Garnish and serve: Turn off heat and generously sprinkle with chopped fresh coriander and spring onions. Let rest for 2 minutes covered. Serve immediately with white basmati rice, achards and tomato rougaille for a complete Mauritian meal!