Semolina Dumplings Recipe

Make batter

In a large bowl whisk together semolina, all-purpose flour, baking powder, salt and sugar. In a separate bowl whisk milk, egg and melted butter until combined. Pour wet ingredients into dry and stir just until combined. Fold in finely chopped parsley, cilantro and chives. Let batter rest 15 minutes to hydrate the semolina; it will thicken slightly.

Form and cook dumplings

Bring a large pot of salted water to a gentle simmer (not a rolling boil). Using two spoons or a small ice-cream scoop, drop heaping tablespoon-sized dumplings into simmering water, spacing them so they don't stick. Simmer gently for 6–8 minutes, until dumplings float and are cooked through (test one: interior should be set and tender). Remove with a slotted spoon and drain briefly on paper towel. Keep warm while you make the sauce.

Sweat aromatics

Heat 2 tablespoons olive oil in a wide sauté pan over medium heat. Add diced onion and a pinch of salt; cook 4–5 minutes until softened and translucent. Add minced garlic, ginger and minced scotch bonnet; cook 30–45 seconds until fragrant, stirring to avoid burning.

Build sauce

Stir in tomato paste and cook 1 minute to remove raw flavor. Add diced tomatoes with juices, coconut milk and stock. Add thyme, bay leaf and brown sugar. Bring to a gentle simmer, reduce heat to low and simmer uncovered 10–12 minutes until sauce thickens slightly and flavors meld. Taste and season with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon lime juice. Remove bay leaf.

Finish sauce

If you prefer a smoother sauce, use an immersion blender briefly to break down tomato pieces (optional). Keep sauce at a gentle simmer while you cook shrimp and warm dumplings in it.

Season shrimp

Pat shrimp dry and season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon smoked paprika.

Sear shrimp

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a separate skillet over medium-high heat until shimmering. Add seasoned shrimp in a single layer and sear 1–1.5 minutes per side until pink and just cooked through (internal color opaque). Remove shrimp to a plate. Squeeze reserved lime half over shrimp.

Add shrimp to sauce

Lower heat under the run down sauce to very low. Gently add seared shrimp to the simmering sauce to warm for 1–2 minutes, coating them; do not overcook. Taste sauce and adjust seasoning if needed.

Slice dumplings in half (optional) or leave whole. Spoon a ladle of the run down sauce into shallow bowls. Arrange 3–4 warm semolina dumplings per serving in the sauce. Nestle 3 seared shrimp on top of the dumplings.

Scatter chopped parsley, cilantro and optional basil/culantro over each bowl. Drizzle with 1 teaspoon extra-virgin olive oil. Serve immediately with lime wedges on the side for extra brightness.