Prawn ( Shrimp ) Rougaille

Total Time
Prep 20 mins
Cook 15 mins

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.

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.
Most Helpful

5 5

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.

5 5

So simple to make and yet so flavoursome. I used peeled uncooked prawns. I didn't have chilli so I used red chilli flakes instead, also had to omit the wine but used a splash of cider vinegar. I served it over rice and the whole family enjoyed it.