Crevettes sauce chien

Name: Crevettes sauce chien
Total time: 30 min
Yield: Serves 4
Cuisine: French Guiana
Ingredients: 600 g (21 oz) cooked shrimp; 2 onions; 4 garlic cloves; 3 cives (Caribbean scallions); 1 bunch parsley; 2 limes; 1 Caribbean seasoning pepper (piment végétarien); 100 ml (½ cup) hot water; 2 tablespoons oil

Shrimp with Caribbean herb and lime “sauce chien”

⏱ 30 minServes 4Easy280 kcal

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

01 — Ingredients4 servings

600 g (21 oz)cooked shrimp
2onions
4 clovesgarlic
3cives (Caribbean scallions)Caribbean scallion
1bunch of parsley
2limes
1mild seasoning peppers
100 ml (½ cup)hot water
2 tbspoil

600 g (21 oz) cooked shrimp
2 onions
4 cloves garlic
3 cives (Caribbean scallions) Caribbean scallion
1 bunch of parsley
2 limes
1 mild seasoning peppers
100 ml (½ cup) hot water
2 tbsp oil

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 serving bowl (1.5 L / 1½ qt)

1 paring knife

1 cutting board (40 cm / 16 in)

1 citrus juicer

03 — Method

Peel the cooked shrimp, leaving a few tails on for looks, and chill them while you make the famous zesty sauce chien.
Very finely chop the onions, garlic (germ removed), cives and parsley and mix them together in the serving bowl.
Squeeze the limes over the herbs, add the oil and a good pinch of salt, then pour in the hot water to bring the sauce together and wake up all the flavors.
Stir in the finely sliced mild pepper to taste, then let the sauce chien infuse for 15 minutes at room temperature.
Put the peeled shrimp in a dish, spoon plenty of sauce chien over them and stir gently so they soak it up.
Marinate in the fridge for half an hour, then serve chilled as a starter or appetizer with avocado slices and country bread.