Shrimp yassa

Name: Shrimp yassa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Sénégal
Ingredients: 600 g raw peeled deveined large shrimp, net weight; 600 g sliced onions; 100 g diced green bell pepper; 3 crushed garlic cloves; 40 ml lemon juice, 30 ml for sauce and 10 ml at end; 30 ml oil, 20 ml onions and 10 ml shrimp; 200 ml potable water; ½ teaspoon salt and pepper, adjusted

🍤 Seared shrimp with soft onions, green pepper and lemon, without tomato.

Ingredients

600 g raw peeled deveined large shrimp, net weight
600 g sliced onions
100 g diced green bell pepper
3 crushed garlic cloves
40 ml lemon juice, 30 ml for sauce and 10 ml at end
30 ml oil, 20 ml onions and 10 ml shrimp
200 ml potable water
½ teaspoon salt and pepper, adjusted

Preparation

Check peeled deveined shrimp; thaw in refrigerator if needed, drain, pat dry and keep cold. Prepare vegetables separately.

Heat 20 ml oil and cook onions 10 minutes over medium heat, stirring without burning.

Add pepper and garlic, stir 2 minutes, then add 30 ml lemon and 200 ml water. Season lightly.

Simmer gently about 15 minutes until onions very soft and sauce reduced but fluid. Extend before adding shrimp if needed.

Near the end heat remaining 10 ml oil in another pan. Sear shrimp in two batches roughly 2 minutes per side, until firm and opaque; check largest centers at 63°C.

Transfer cooked shrimp into finished hot sauce with clean spatula. Fold about 1 minute and add remaining 10 ml lemon off heat.

Divide into four servings and serve immediately. Prepare/count rice separately; never serve from the raw-shrimp plate.