Prawn ( Shrimp ) Rougaille

READY IN: 35mins
Recipe by JustJanS

I saw this made today on Food Safari during a program featuring the food of Mauritius. The sauce is supposedly eaten at least twice a day so I'm imagining it is used with other seafoods, meats and as a condiment. I really want to try this with my home grown tomatoes.

Top Review by Karen Elizabeth

Jan, this is awesome, and you could easily use the sauce with lots of things but it was fab with prawns! I didn't use prawns with shells on but still really enjoyed it with large peeled prawns, plenty of coriander, and a generous dash of red pepper flakes rather than the chopped chilli .. I do have to watch the heat for my husband. This is so easily prepared and just full of flavour, I served it over white rice and we happily ate the lot. I did use a can of diced tomatoes and half a dozen fresh tomatoes, and enjoyed the mix.
Thanks, lovely recipe, made for Oz/NZ Christmas PMMR tag game.

Ingredients Nutrition


  1. Heat oil over medium heat and add onions, 1/2 of the garlic and cook until golden. Pour in 1/2 of the wine to soften onions.
  2. Add tomatoes and cook for a few minutes over high heat to reduce.
  3. Stir in salt, pepper, paprika, cumin and a drizzle of olive oil.
  4. Add thyme, parsley and chillies.
  5. In a separate frypan, fry remaining garlic in oil. Add prawns, season with pepper and cook for 2 minutes.
  6. Pour in remaining wine to deglaze pan.
  7. Return prawns to rougaille and stir through coriander.
  8. Serve with steamed white rice.

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