Shadow

Here is the complete recipe for Dombrés de Guadeloupe for 4 people.

Ingredients

For the dombrés:

• 450g of flour

• 250ml of cold water

• 5g of salt

For the shrimp sauce:

• 600g of peeled shrimp

• 200ml tomato puree/coulis

• 1 onion

• 2 cloves of garlic

• 3 branches of chives

• 2 fresh tomatoes

• 1 fresh chili pepper (optional)

• 2 tablespoons of oil

• Salt and pepper to taste

• The juice of half a lemon

Utensils

• A large salad bowl

• A saucepan or pot

• A knife

• A cutting board

• A wooden spoon

Preparation time

• Preparation: 30 minutes

• Cooking time: 30 minutes

Preparation steps

1. Prepare the dombré dough:

   • In a large bowl, mix the flour and salt.

   • Gradually add the cold water while kneading until you obtain a smooth dough that does not stick to your fingers.

   • Form a ball and let rest for 15 minutes.

2. Meanwhile, prepare the sauce:

   • Finely chop the onion and garlic.

   • Dice the tomatoes.

   • Finely chop the chives.

3. In a saucepan or pot, heat the oil over medium heat.

   • Sauté the onion and garlic for 2-3 minutes.

   • Add the shrimp and brown them for 5 minutes.

4. Add the diced tomatoes, tomato puree, chives and chili pepper (if using).

   • Add salt and pepper to taste.

   • Simmer over low heat for 10 minutes.

5. Meanwhile, form the dombrés:

   • Take small portions of dough (about 10g) and roll them between your hands to form balls the size of a large olive.

6. Add the dombrés to the sauce:

   • Pour 500ml of hot water into the sauce.

   • Carefully add the dombrés one by one.

   • Cover and cook over low heat for 20 minutes, stirring gently from time to time.

7. At the end of cooking, add the lemon juice and mix gently.

8. Let stand for 5 minutes before serving.

Preparation tips

• If the dombré dough is too sticky, add a little flour. If it is too dry, add a little water.

• For softer dombrés, you can add a tablespoon of butter or margarine to the batter.

• Be careful not to stir the dombrés too much during cooking to prevent them from disintegrating.

• You can adjust the consistency of the sauce by adding more or less water during cooking.

• For a spicier version, add a pinch of chili powder or Colombo to the sauce.