Shrimp and squid with nokoss

Name: Shrimp and squid with nokoss
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Sénégal
Ingredients: 300 g raw peeled deveined shrimp, net; 300 g raw cleaned squid in thin rings, net; 150 g sliced onion; 150 g thin red pepper strips; 3 garlic cloves; 15 g washed drained parsley; 30 g washed chopped scallion; 5 g peeled fresh ginger; 25 ml neutral oil; 20 ml lemon juice: 10 ml nokoss and 10 ml finishing; 30 ml potable water, adjusted; ¼ teaspoon salt and pepper, adjusted

🦐 Quickly sautéed shrimp and squid rings with onions, pepper and fresh garlic-herb nokoss.

Ingredients

300 g raw peeled deveined shrimp, net
300 g raw cleaned squid in thin rings, net
150 g sliced onion
150 g thin red pepper strips
3 garlic cloves
15 g washed drained parsley
30 g washed chopped scallion
5 g peeled fresh ginger
25 ml neutral oil
20 ml lemon juice: 10 ml nokoss and 10 ml finishing
30 ml potable water, adjusted
¼ teaspoon salt and pepper, adjusted

Preparation

Check cleaned seafood. Thaw beforehand refrigerated if needed, drain and pat dry separately with disposable paper; keep cold.

Finely chop/pound garlic, parsley, scallion and ginger with 10 ml lemon and 30 ml water. Reserve other 10 ml lemon clean.

Heat oil in large pan. Soften onion and pepper about 8 minutes, stirring.

Add nokoss and stir 2 minutes over medium heat without burning garlic. Loosen with a spoonful of water if needed.

Add shrimp and cook about 3 minutes, turning; not considered ready before final check.

Add thin squid rings and cook about 2–3 minutes according to thickness, gently stirring until opaque/cooked and thick pieces 63°C. Extend if needed.

Off heat add reserved 10 ml lemon, pepper and salt lightly after tasting. Divide four and serve immediately; optional rice/potatoes excluded.