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Dombré aux crevettes, plat traditionnel guadeloupéen. De petites boulettes de pâte à base de farine cuites directement dans un ragout épicé à la tomate, ail, oignon, piment et citron, agrémentées de crevettes fraîches et de persil. Un repas économique, savoureux et authentique, parfait pour un déjeuner ou dîner antillais.
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