📝 About This Recipe
Transport your senses to the sun-drenched shores of Guadeloupe and Martinique with this soul-warming Caribbean classic. This dish features tender, hand-rolled flour dumplings (dombrés) simmered in a rich, aromatic tomato and spice-infused sauce alongside succulent shrimp. It is the ultimate Creole comfort food, blending rustic French techniques with the vibrant, bold flavors of the West Indies.
🥗 Ingredients
The Dombrés (Dumplings)
- 2 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Salt
- 3/4 cup Water (lukewarm)
- 1 tablespoon Vegetable oil (adds elasticity to the dough)
The Shrimp and Marinade
- 1.5 pounds Large shrimp (peeled and deveined, tails on or off)
- 1 tablespoon Lime juice (freshly squeezed)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Creole seasoning (or a pinch of cayenne and salt)
The Sauce Base
- 1 medium Onion (finely chopped)
- 3 pieces Scallions (white and green parts sliced)
- 3 sprigs Thyme (fresh)
- 2 tablespoons Tomato paste
- 3 pieces Allspice berries (crushed)
- 1 whole Scotch Bonnet pepper (kept whole to avoid excessive heat)
- 2 tablespoons Vegetable oil
- 4 cups Water or Seafood stock (hot)
👨🍳 Instructions
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1
In a medium bowl, toss the shrimp with lime juice, minced garlic, and Creole seasoning. Set aside in the refrigerator to marinate while you prepare the dough.
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2
Prepare the dombrés: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the oil and most of the lukewarm water.
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3
Gently mix with your hands or a wooden spoon until a shaggy dough forms. Gradually add the remaining water if needed until the dough is smooth and no longer sticks to your fingers.
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4
Knead the dough for 2-3 minutes on a lightly floured surface. Cover with a clean cloth and let it rest for 15 minutes.
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5
After resting, pinch off small pieces of dough (about the size of a marble) and roll them between your palms to form small balls or slightly elongated ovals. Place them on a floured tray.
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6
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Sauté the onions and scallions until softened and translucent, about 5 minutes.
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7
Stir in the tomato paste and crushed allspice. Cook for 2 minutes, stirring constantly to 'toast' the paste until it turns a deep brick red.
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8
Pour in the 4 cups of hot water or stock. Add the thyme sprigs and the whole Scotch Bonnet pepper (be careful not to burst it!). Bring the liquid to a rolling boil.
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9
Carefully drop the dombrés into the boiling liquid one by one. Stir gently to ensure they don't stick to the bottom.
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10
Reduce the heat to medium-low, cover, and simmer for 20-25 minutes. The dombrés will swell and the flour will naturally thicken the sauce into a silky consistency.
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11
Once the dombrés are tender and the sauce has thickened, add the marinated shrimp to the pot. Stir gently.
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12
Cook for 5-7 minutes until the shrimp are pink, opaque, and perfectly curled. Do not overcook the shrimp or they will become rubbery.
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13
Remove the whole Scotch Bonnet pepper and the thyme stems. Taste the sauce and adjust salt or black pepper as needed.
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14
Turn off the heat and let the dish sit for 5 minutes before serving; this allows the flavors to settle and the sauce to reach its final thickness.
💡 Chef's Tips
For the lightest dombrés, avoid over-kneading the dough; you want it just smooth enough to roll. If the sauce becomes too thick, add a splash of hot water to reach your desired consistency. To control the heat, keep the Scotch Bonnet whole; if you love spice, prick the pepper with a fork before adding it to the pot. You can substitute shrimp with salt fish (morue) or even crab for a different variation of this classic. Always use hot water when adding to the pot to prevent the temperature from dropping and making the dumplings gummy.
🍽️ Serving Suggestions
Serve in deep bowls to hold plenty of the savory sauce. Pair with a crisp, chilled glass of Rosé or a traditional Ti' Punch (white rum, lime, and cane syrup). A side of simple avocado slices provides a cool, creamy contrast to the spiced sauce. Garnish with freshly chopped parsley or extra scallion greens for a pop of color. Follow the meal with a light coconut sorbet to cleanse the palate.