Trinidad Street Roti W / Shrimp Recipe

Make the dough

In a large mixing bowl combine 3 cups all-purpose flour, 1/4 cup fine semolina (if using), 1 tsp salt and 1/2 tsp sugar. Stir to combine. Add 2 tablespoons vegetable oil and gradually add about 1 cup warm water, mixing until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle a little more flour. Form into a ball, coat lightly with 1 tsp oil, place in a bowl, cover with plastic wrap or a towel and let rest 30–45 minutes at room temperature. Resting relaxes gluten and makes stretching easier.

Divide and roll

After resting, punch down dough and divide into 8 equal pieces (each about golf-ball to slightly larger). Roll each piece into a smooth ball and keep covered to prevent drying.

Layer for flaky paratha

Working with one ball at a time, roll into a 6–7 inch circle about 2 mm thick. Brush or spread a thin layer of melted butter or ghee (about 1/2 tablespoon) over the surface. Fold the circle into a semi-circle, brush again with butter, then fold into a quarter (tri-fold). Alternatively, roll into a long strip and coil (spiral) the dough, then flatten gently. Let folded pieces rest 5 minutes.

Final roll and cook

Gently roll each layered piece into a 7–8 inch round, keeping light pressure to preserve layers. Heat a heavy skillet or cast-iron pan over medium-high heat and add 1/2 teaspoon oil or butter to the pan. Place a roti on the hot skillet. Cook 1–1.5 minutes until bubbles form and underside has golden brown spots, flip and cook the other side, pressing with a spatula so layers separate slightly. Add a little butter between flips as desired and cook until both sides are golden and slightly crisp in places. Repeat for remaining rotis. Keep cooked rotis warm wrapped in a clean towel.

Prep shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Set aside while you prep vegetables and spices.

Cook aromatics

Heat a large skillet or sauté pan over medium heat. Add 2 tablespoons vegetable oil and 1 teaspoon mustard oil (if using). When hot, add 1 cup finely chopped onion and sauté 4–5 minutes until softened and beginning to brown at edges. Add 3 cloves minced garlic and 1 teaspoon grated ginger; cook 30–45 seconds until fragrant.

Build the sauce

Add 1/2 cup finely chopped green bell pepper and 1 chopped tomato to the pan. Cook 2–3 minutes until tomato softens. Stir in 2 tablespoons curry powder, 1 teaspoon ground coriander, 1/2 teaspoon turmeric and 1 teaspoon paprika; toast spices 30–45 seconds to bloom their aroma. If using scotch bonnet, either finely mince a small piece and add now (to taste) or pierce and add whole for heat without intense contact.

Simmer shrimp

Add the seasoned shrimp to the pan and stir to coat with the spice mixture. Pour in 1/4 cup water to create a light sauce. Cook 3–4 minutes, stirring occasionally, until shrimp are pink, opaque and cooked through (internal temperature about 120–125°F for shrimp before carryover). Do not overcook — shrimp cook quickly.

Finish and season

Turn off heat and stir in 1 tablespoon lime juice or tamarind paste (optional) and 2 tablespoons chopped fresh cilantro. Taste and adjust salt (about 1 tsp total) and pepper. If sauce is too thin, simmer 30–60 seconds to reduce; if too thick, add a splash more water.

Place one warm roti on a plate. Spoon a generous portion of the shrimp filling onto the center of the roti (about 1/4 lb shrimp worth per roti if serving 4). Fold the roti over the filling like a wrap or roll it up street-style. Serve immediately with chutney, hot pepper sauce and lime wedges on the side.

For street authenticity: Keep rotis warm in a towel-lined container and serve shrimp piping hot. Offer chutney and hot sauce so each person can customize heat and tang.