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Dombré aux crevettes (Guadeloupe)

Recipe by Norbert Tarayre

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.

MediumCaribbean (Guadeloupe)Serves 4

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Source Video
57m
Prep
0m
Cook
10m
Cleanup
1h 7m
Total

Cost Breakdown

$8.43
Total cost
$2.11
Per serving

Critical Success Points

  • Obtenir la bonne consistance de la pâte (ni trop sèche, ni trop collante).
  • Former des boules de taille uniforme pour une cuisson homogène.
  • Cuire les dombrés directement dans le ragout sans qu'ils n'adhèrent au fond.

Safety Warnings

  • Faire attention aux éclaboussures d'huile chaude lors du sauté.
  • Manipuler les liquides bouillants avec précaution pour éviter les brûlures.
  • Si les crevettes ne sont pas déjà cuites, les cuire complètement avant de les ajouter.

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