Rougail Chevaquine
(Krévèt Dilo Sèsh Réyoné, Saveur Marin ek Umami – Plat Tradisyonnèl Réyoné)

Dried Freshwater Shrimp Rougail

In traditional Réunionese or Malagasy cuisine, small dried freshwater shrimp (often called chevaquines) are a staple ingredient, highly valued for their concentrated, salty flavor.

The chevaquine is a small dried freshwater shrimp from Réunion Island, also found in other regions of the Indian Ocean. It is prized for its marine and umami taste, which brings a unique depth of flavor to dishes.

The rougail is a very typical Réunionese side dish, often made with tomatoes, onions, chilies, and seasoned with garlic and ginger.

The rougail chevaquine stands out thanks to the addition of these dried shrimp, which intensely flavor the dish.

Ingredients (serves 4)

• 50–80 g dried chevaquines (small dried freshwater shrimp)

• 5 ripe tomatoes

• 2 medium onions

• 3 cloves garlic

• 1 piece fresh ginger (about 2 cm)

• 1–2 green chilies (depending on heat tolerance)

• 2 tbsp neutral oil (sunflower, grapeseed)

• 1 sprig thyme (wild thyme or thym paye)

• Salt (very little, as the chevaquine is already salty)

Commonly Used Réunionese Chilies

Piment cabri (goat chili, or “vegetarian chili”)

• Very popular, long and thin in shape.

• Medium to high heat level.

• Fragrant, enhances dishes without overpowering them.

• Used in rougails, curries (cari), and sauces.

Bird’s eye chili

• Small, bright red, very hot.

• Often used in small quantities to add a kick.

• Common in preparations like rougail morue (salt cod) or shrimp.

Mild vegetarian chili

• A milder variety of piment cabri, for those who prefer less heat.

• Perfect for flavoring without too much burn.

Antillean chili (less common but sometimes used)

• Small and very hot, similar to bird’s eye chili.

Preparation Steps

Prepare the chevaquines

1. Quickly rinse the dried chevaquines under cold water to remove impurities and some of the salt.

2. Soak them for 10 minutes in warm water, then drain well.

Prepare the vegetables

1. Finely slice the onions.

2. Chop or crush the garlic.

3. Grate the ginger.

4. Dice the tomatoes.

5. Finely slice the chilies (remove seeds for less heat).

Make the rougail base

1. Heat the oil in a pan over medium heat.

2. Add the onions, garlic, ginger, and chilies. Sauté gently until the onions turn translucent.

Add the tomatoes

1. Stir in the diced tomatoes.

2. Simmer gently for about 10 minutes, until the sauce reduces and slightly thickens.

Add the chevaquines

1. Stir in the drained chevaquines.

2. Mix gently and cook for 5–7 minutes so the flavors blend well.

3. Add the thyme sprig towards the end of cooking, if desired.

Season

• Taste and adjust seasoning lightly with salt (be careful — the chevaquines are naturally salty).

• Remove the thyme sprig before serving.

Serving

Serve hot as a side dish, usually with white rice and a legume dish (grains such as lentils or red beans).

This rougail is a Réunionese classic that brings freshness, heat, and umami thanks to the chevaquine.

Notes

• Rougail chevaquine contains no meat or heavy proteins.

• Cooking time is short to preserve the shrimp’s texture and the freshness of the vegetables.

• A neutral oil is used — no coconut or strongly flavored oils — so as not to mask the shrimp’s flavor.

• Thyme (wild thyme or thym paye) is optional but often appreciated as a final touch.

About Caridina serratirostris

Natural habitat: Freshwater rivers and streams from Madagascar to Fiji, including parts of Queensland, Australia.
Size: About 25–35 mm at adulthood.
Special feature: Can change color rapidly, earning it the nickname “ninja shrimp.”
Use: Popular in aquariums for its behavior and camouflage. Less well known as a traditional cooking ingredient, but being a freshwater shrimp, it is edible and used in cooking in regions where it is found.

Culinary Use & Recipes

In cooking, freshwater shrimp like Caridina serratirostris can be used in the same way as other small freshwater or dried shrimp, especially in traditional dishes featuring chevaquines.

Possible traditional recipes (inspired by freshwater shrimp)

Rougail chevaquine (rougail with small freshwater shrimp)

• Uses small dried shrimp (or fresh if available) to flavor a spicy tomato rougail, as described above.

• Quick cooking keeps the texture and briny flavor.

Freshwater shrimp curry (cari)

• Shrimp sautéed with spices (turmeric, ginger, garlic, chili) in a tomato or coconut milk base.

• Served with rice or legumes (grains).

Shrimp broth or soup

• Small shrimp used to flavor a light broth with lemongrass, ginger, and fresh herbs.

• Typical in some Indo-Pacific regions.

Fresh or dried shrimp salad

• Shrimp mixed with fresh vegetables (cucumber, tomato, onion), herbs (coriander, mint), lime juice, and chili.