| Time | Servings | Difficulty |
|---|---|---|
| 01:00 | 4 | Easy |
Introduction
To share
The dongués (or dombrés) are small balls of pasta made from flour in a coconut sauce and with shrimp. It is a dish in sauce that warms up and makes you travel. To your casseroles if you do not know, this Caribbean specialty is fragrant and tasty.
Ingredients
| 300 g raw shrimp décortiquées | |
| 150 g flour | |
| 5 cl water | |
| 1 pinch of salt | |
| 1 lime (jus et zeste) | |
| 1 bay leaves | |
| 1 bouquet garni | |
| 20 cl coconut milk | |
| 2 branches parsley | |
| 2 cloves of garlic | |
| 300 g crushed tomatoes | |
| 2 cloves | |
| 1 tsp sweet pepper | |
| 1 pinch cinnamon |
Instructions
|
1
|
Peel and chop the garlic, set aside.
Prepare the marinade by putting in a salad bowl: lime juice, lime zest, bay leaf, half the chopped garlic, thyme and shrimp. Marinate for 60 minutes |
|
2
|
Sift the flour over a bowl, add the melted butter, salt and 5 cl of water then mix to obtain a homogeneous mixture.
Shape small pasta balls the size of a hazelnut until all the dough is used up and set aside on a plate covered with baking paper. |
|
3
|
Peel and chop the shallot and parsley. To book.
Pour the oil in a casserole dish over medium heat, add the chopped shallot, parsley, garlic, crushed tomatoes, herbs and spices then mix for 10 minutes. |
|
4
|
Cover with water and then coconut milk. Continue cooking over medium heat for 10 minutes.
|
|
5
|
Plunge the dongués in the casserole dish and cover with water, cook for 10 minutes.
|
|
6
|
Then pour the shrimp with the marinade juice, mix and cook for about 2 to 3 minutes. Adjust seasoning.
To serve. |
