Shrimp Dombré (Guadeloupe)

Ingredients

• 500 g Wheat flour (type 45) (Sift to avoid lumps)
• 260 g Water (Room temperature)
• 5 g Salt
• 30 ml Olive oil (For sautéing)
• 1 piece Yellow onion (Thinly sliced)
• 2 cloves Garlic (Minced)
• 1 piece Shallot (Optional, finely chopped)
• 400 g Canned crushed tomatoes (Good quality)
• 30 g Tomato paste (2 tablespoons)
• 15 g Red chili paste (1 tablespoon, adjust to taste)
• 300 g Shelled, cooked shrimp (Thawed if frozen)
• 2 tablespoons Fresh flat-leaf parsley (Coarsely chopped)
• 1 teaspoon Lime zest (Fresh, finely grated)
• to taste Black pepper
• to taste Additional salt

Instructions

1. Prepare the dombré dough

   In a large bowl, place the sifted flour and salt and make a well. Gradually pour in the water, mixing by hand or with a wooden spoon until a firm dough forms that does not stick to the fingers.

   Time: PT10M

2. Rest the dough

   Cover the bowl with a damp cloth and let rest for 5 minutes so the gluten relaxes slightly.

   Time: PT5M

3. Shape the dombrés

   Divide the dough into small portions the size of a walnut (about 10 g each) and roll between the palms to form uniform balls. Place the balls on a plate.

   Time: PT10M

4. Sauté the aromatics

   Heat the olive oil in the pot over medium heat. Add the sliced onion, garlic and shallot, sauté for 5 minutes until translucent.

   Time: PT5M

   Temperature: 180°C

5. Add the tomatoes and chili

   Stir in the crushed tomatoes, tomato paste and chili paste. Mix and cook for 5 minutes to reduce acidity.

   Time: PT5M

   Temperature: 180°C

6. Bring to a boil

   Add a little water (about 200 ml) to achieve a stew‑like consistency, bring to a boil then reduce the heat slightly.

   Time: PT5M

   Temperature: 180°C

7. Cook the dombrés

   Gently drop the dough balls into the boiling stew. Cook for 10 minutes over low heat, stirring gently to prevent them from sticking to the bottom.

   Time: PT10M

   Temperature: 180°C

8. Add the shrimp and final aromatics

   Stir in the cooked shrimp, chopped parsley and lime zest. Heat for an additional 5 minutes so the shrimp absorb the flavors.

   Time: PT5M

   Temperature: 180°C

9. Finishing and serving

   Adjust seasoning with salt and pepper, remove from heat and serve hot, directly in the pot or in shallow bowls.

   Time: PT2M

Nutrition Facts

Calories

610

Protein

27 g

Carbohydrates

88 g

Fat

9 g

Fiber

1.2 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Olive oil: Sunflower oil
• Instead of Yellow onion: Shallot
• Instead of Canned crushed tomatoes: Fresh peeled tomatoes
• Instead of Red chili paste: Fresh blended chili
• Instead of Shelled, cooked shrimp: Mussels, White fish
• Instead of Fresh flat-leaf parsley: Cilantro
• Instead of Lime zest: Lemon juice

Equipment Needed

• Large bowl
• Wooden spoon or spatula
• Cutting board
• Chef's knife
• Cast‑iron pot or large saucepan
• Ladle or soup spoon
• Fine grater (optional)
• Kitchen scale

Critical Steps — Do Not Skip

• Achieve the right dough consistency (neither too dry nor too sticky).
• Form uniformly sized balls for even cooking.
• Cook the dombrés directly in the stew without them sticking to the bottom.

Chef Tips from the Video

• Use slightly warm water to make mixing the dough easier.
• For a spicier flavor, increase the chili paste or add a chopped fresh chili.
• Serve with white rice or Creole bread to soak up the delicious broth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 to 3 days.

Freezer: Can be frozen for 1 month, but the dombrés may become slightly softer upon thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dombré dough the day before and keep it refrigerated, covered with plastic wrap.
• The stew can be made ahead and gently reheated before adding the dombrés.