Editorial sample recipeSenegalesebeginnerHalalDairy-FreeGluten-Free

Senegalese Dijonnaise Shrimp Skillet With Sweet Peppers

Name: Senegalese Dijonnaise Shrimp Skillet With Sweet Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 1 lb Large raw shrimp, peeled and deveined; 2 large Yellow onions, thinly sliced; 3 tbsp Dijon mustard; 3 tbsp Fresh lime juice; 1 large Red bell pepper, sliced into strips; 3 cloves Garlic, minced; 0.5 small Habanero pepper, minced and seeded; 2 tbsp Olive oil

Plump seared shrimp tossed with golden caramelized onions, sharp Dijon mustard, fresh lime, and crisp sweet peppers in a light citrus gravy.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Yassa Onion Caramelization

Slowly softening sliced onions to bring out natural sugars before deglazing with citrus and mustard.

Instructions

Step 1: Toss the raw shrimp in a bowl with 1 tablespoon of Dijon mustard, 1 tablespoon of lime juice, and a pinch of salt. Set aside to marinate for 10 minutes.

Step 2: Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. Add the shrimp in a single layer and sear for 1.5 minutes per side until pink. Transfer to a bowl.

Step 3: Add the remaining tablespoon of olive oil to the pan. Add sliced yellow onions and cook over medium heat for 8 minutes, stirring regularly until softened and sweet.

Step 4: Stir in the minced garlic, minced habanero pepper, and red bell pepper strips, sauteing for 3 minutes until fragrant.

Step 5: Whisk together the remaining 2 tablespoons of Dijon mustard and 2 tablespoons of lime juice with 3 tablespoons of warm water.

Step 6: Pour the mustard mix into the skillet, stirring well to coat the caramelized onions and peppers.

Step 7: Return the seared shrimp and accumulated juices to the skillet, tossing constantly for 2 minutes until hot and fully coated.

Step 8: Remove from heat immediately to prevent overcooking the shrimp and serve alongside bread or steamed rice.

Cooking tips

Adjust the habanero amount according to your personal heat tolerance; removing seeds significantly reduces burn.
Ensure the skillet is nice and hot before searing shrimp to get good color without drying them out.
Original home-cooking adaptation inspired by Senegalese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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