Fricassée de crevettes guyanaise

Name: Fricassée de crevettes guyanaise
Total time: 40 min
Yield: Serves 4
Cuisine: French Guiana
Ingredients: 600 g (1⅓ lb) large shrimp; 3 ripe tomatoes; 2 onions; 4 garlic cloves; 2 cives (Caribbean scallions); 1 Caribbean seasoning pepper (piment végétarien); 2 tablespoons oil; 1 lime; 1 tsp annatto (roucou)

Guianese shrimp fricassee

⏱ 40 minServes 4Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

600 g (21 oz)large shrimp
3ripe tomatoes
2onions
4 clovesgarlic
2cives (Caribbean scallions)Caribbean scallion
1mild seasoning peppers
2 tbspoil
1lime
1 tspannatto

600 g (21 oz) large shrimp
3 ripe tomatoes
2 onions
4 cloves garlic
2 cives (Caribbean scallions) Caribbean scallion
1 mild seasoning peppers
2 tbsp oil
1 lime
1 tsp annatto

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 sauté pan (28 cm / 11 in)

1 bowl (2 L / 2 qt)

1 cutting board (40 cm / 16 in)

1 paring knife

03 — Method

Peel the shrimp, leaving the tails on, rinse, then marinate 15 minutes in the lime juice with some of the crushed garlic and a little salt.
Finely slice the onions and green onions, remove the germ from and chop the rest of the garlic, and peel, seed and chop the ripe tomatoes.
Heat the oil in the sauté pan, stir in the annatto to color it, then sauté the onions and green onions until very soft.
Add the tomatoes and chopped garlic, cook down 10 min over low heat, stirring, then salt lightly.
Add the drained shrimp and the whole seasoning pepper and cook 5 min per side until pink.
Remove the pepper, adjust the seasoning with a squeeze of lime and serve hot with Creole rice and a few slices of plantain.