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Fish, Africa and overseas

Dombrés with shrimp

Dombrés with shrimp is a Creole dish made of small flour dumplings simmered in a chili spiced tomato sauce, finished with shrimp. It takes 55 minutes, rates as medium difficulty, and costs €3.50 per person for 4 servings. The key is rolling the dombrés very small so they cook quickly and soak up the sauce.

Tonight, we're trying dombrés, small Creole style flour dumplings, with shrimp in a tomato sauce.

Dombrés with shrimp
Total time
55 min
Difficulty
Medium
Cost per person
€3.50
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

Dombrés are small flour dumplings found in Creole cooking, soft inside with a slight bite outside, simmered slowly in a tomato sauce scented with thyme and a whole chili. The shrimp go in at the very end, just long enough to turn pink, so they stay tender inside a sauce that's had time to build flavor.

It's a generous dish to share on a weeknight or a Sunday, simple enough to make with kids who love rolling the little dough balls. The whole chili adds flavor without too much heat, and you can always fish it out partway through cooking if you're feeding sensitive palates. Set aside time for the dough and its rest, the rest moves fast.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 250 g
  • Crushed tomatoesoften in the pantry 400 g
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Raw peeled shrimp 400 g

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Scallions 3
  • Thyme 3 sprigs
  • Chili pepper 1

Allergens Gluten, Shellfish

The step by step recipe

  1. Mix the flour with a pinch of salt and enough cold water for a soft dough, then let it rest. 15 min

    The dough should be firm but not sticky, add the water little by little.

  2. Cook the sliced onions, garlic, and scallions in the oil. 6 min

    Save the green part of the scallions for the end, it keeps its freshness.

  3. Add the tomatoes, thyme, and chili, cover with half a liter of water, and bring to a boil. 10 min

    Let the sauce build flavor before dropping in the dombrés.

  4. Roll the dough into small balls or small logs and drop them into the boiling sauce. 15 min

    Stir gently with a wooden spoon, they shouldn't stick to each other.

  5. Add the shrimp and cook until they turn pink, then adjust the seasoning. 4 min

    The dombrés are done when they float back up and lose their raw flour taste.

Our tips to get it right

  • Let the dough rest fully before rolling it, it becomes much easier to shape and the dombrés hold together better once cooked.
  • Roll all the dombrés before dropping any into the sauce, so you're not juggling sticky dough while the cooking clock is running.
  • If the sauce reduces too fast while the dombrés cook, add a splash of hot water rather than cold, to keep the simmer going.

The variations

  • Swap the shrimp for firm white fish chunks, added the same way at the end so they stay tender.
  • For a vegetarian version, skip the shrimp and stir in cooked red beans for body and protein.
  • For kids, pull the chili out before simmering and serve extra heat on the side for anyone who wants it.

What to serve it with

  • Plain white rice
  • Fresh cucumber salad
  • A squeeze of fresh lime juice

Storage

Dombrés with shrimp keep for 2 days in the fridge in a sealed container. You can freeze it, but the dombrés turn softer once thawed. Reheat gently on the stove with a splash of water to loosen the sauce.

Questions about this dish

Why are my dombrés falling apart in the sauce?

The dough was likely too wet. Add flour gradually until you get a firm dough that no longer sticks to your fingers before rolling the dumplings.

Can you make the dombré dough ahead of time?

Yes, you can make it a few hours ahead and keep it covered in the fridge. Let it sit out briefly before rolling so it's easier to shape.

What kind of chili works best here?

A Caribbean style chili like a bird's eye pepper works well, left whole so it flavors the sauce without too much heat. Remove the seeds if you want it milder.

Can you use frozen shrimp?

Yes, thaw them fully and pat them dry before adding them to the sauce. They cook just as quickly and turn pink the same way.

How long does it take to make dombrés with shrimp, small flour dumplings in a Creole tomato sauce?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in dombrés with shrimp, small flour dumplings in a Creole tomato sauce?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does dombrés with shrimp, small flour dumplings in a Creole tomato sauce cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, shellfish. Always check the labels of the products you buy.

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