Easy, flavorful Shrimp Rougail [Rougail de Crevette], originally from tiny islands in the Indian Ocean, is one of many exotic taste treats found throughout Paris—and in The Ethnic Paris Cookbook. Last week I wrote about crêpes, calling them the ultimate French comfort food. And they are indeed quintessentially French, as are old men in berets, accordion players on the Paris Metro and six-week vacations. But in Paris, there’s a whole other culinary world besides crusty baguettes, café au lait and stinky cheeses. As w... lire la suite
Easy, flavorful Shrimp Rougail [Rougail de Crevette], originally from tiny islands in the Indian Ocean, is one of many exotic taste treats found throughout Paris—and in The Ethnic Paris Cookbook. Last week I wrote about crepes, calling them the ultimate French comfort food. And they are indeed quintessentially French, as are old men in berets, accordion players on the Paris Metro and six-week vacations. But in Paris, there’s a whole other culinary world besides crusty baguettes, cafe au lait and stinky cheeses. As with many major cities, Paris is a magnet to people from all over the world. And those people bring their cooking with them, giving each neighborhood or arrondissement its own special flavor. On one visit to Paris, for instance, Marion went with our friend Marianne, who lives in Paris and who was born in Hong Kong, to the 13th arrondissement for lunch. The 13th really is a mix of things Paris was and has become—the pretty little Butte aux Cailles neighborhood, a tiny quiet 19th century enclave; and the biggest Chinatown in Paris. The latter was their destination. They perused a high-rise shopping mall and then had lunch at a nearby Chinese restaurant, What impressed Marion most that day was that all of their transactions there in the heart of Paris—in the restaurant and in the mall—were conducted in Mandarin. English would get you nowhere, French and German would get you nowhere. As more proof of the diverse wealth of Paris, just take a look at The Ethnic Paris Cookbook. Sarah over at The Delicious Life recently received a review copy and generously offered it up as a prize in an impromptu drawing. And I won! This colorful cookbook has more than 100 recipes from internationally renowned chefs who have come from all over the globe to make Paris their home. Everywhere from Cameroon to Cambodia, China to the Caribbean. And then there’s the delicious, lively shrimp rougail above, from the Indian Ocean islands of Reunion and Mauritius. Nominally part of Africa, these tiny specks of land some 500 miles east of Madagascar are more shaped by their inhabitants’ ancestries—Indian, African, Malagasy, Chinese and ethnic French—and by their ties with France and Great Britain than they are by their proximity to the African continent. Rougail can be a fiery condiment or a simple, spicy tomato-based sauce as it is in this easy-to-make main course, which I adapted from the book. Shrimp Rougail 1 pound uncooked shrimp, in the shell [or not—see Kitchen Notes] Raise heat to medium high and add shrimp, stirring to coat. Cook until just done, 3 to 5 minutes, turning shrimp to cook on both sides. DO NOT OVERCOOK or shrimp will become tough. Shells on, shells off on the shrimp? Chef Rafiq Hamjah, owner of Paris restaurant Comme Sur une Ile and creator of the original recipe, insists on using unpeeled shrimp for this dish. Leaving the shells on definitely boosts the flavor of the shrimp. It also makes this a hands-on meal, one I would classify as “not first date” food. On the other hand, you may view it as a first date litmus test, seeing just how messy a potential partner is willing to get in pursuit of good food. Shelling and deveining uncooked shrimp is a semi-pain, so I applaud a recent development I’ve been noticing in the stores: Shrimp with shells intact, but split down the back with the “vein” removed. It’s easy to shell them before cooking, or you can cook them in the shells [as I did here—and yes, it upped the flavor], knowing they’ll be easy to peel as you eat and that no gritty vein is lurking within.
Soiree des etudiants reunionnais de Paris le vendredi 1er fevrier au River's King a Paris 16eme arrondissement. Plus de 700 personnes sont attendues ! Plusieurs DJs renommes de la Reunion et de l'ocean Indien, comme DJ Dan, seront presents pour mixer de la bonne musique 100% locale.
The Ethnic Paris Cookbook - I Can't Afford First Class, so I'm Giving You a Cookbook Instead
Les chambres sont celles d'un hotel de tourisme en plein coeur de Paris. Vous y trouverez un bon lit, simple et confortable avec coin-toilette dans la chambre et c'est juste ce dont vous aurez besoin a la fin de votre journee dans la capitale. Et tout cela pour un prix vraiment abordable. 75005 Paris
31, rue des Ecoles 75005 Paris
Nous vous garantissons de passer un exellent moment en plein coeur du Quartier Latin. Vous profiterez de le vie diurne et nocturne de ce lieu mythique de la Capitale et serez egalement captives par le charme et la richesse historique du plus vieux quartier de Paris. Dans cette demeure de charme et de caractere, est cultive un art de vivre qui fera de votre sejour un moment privilegie. En une mot, un splendide hotel où regne l’atmosphere d’une grande maison privee Prisienne. 32, rue des Ecoles 75005 PARIS
L'Hotel Moderne Saint-Germain (***) est situe au coeur du Quartier Latin et de Saint-Germain des Pres, lieux les plus evocateurs du riche passe historique de Paris . . . Notre Dame, l'Abbaye de Cluny, les Quais et leurs bouquinistes, Beaubourg, Saint Michel, Saint Germain, le Musee du Louvre, le Musee d'Orsay... autant de lieux jalonnant le fil de son histoire. 33, rue des Ecoles 75005 Paris
L’appartement dispose d’une surface totale de 23 m loi carrez. La sortie de l’immeuble debouche sur la Place leon Blum au coeur de Paris, entre la Place de la republique et la Place Nation. L’appartement est refait a neuf, il est situe au 5eme etage.
Proche commerces et de differents transports en communs, a 15/20 min de Paris. Secteur et copropriete tres agreable ! Calme.