Trinidad Street Roti W / Shrimp Tacos Recipe

Make dough

In a large bowl whisk together 3 cups all-purpose flour, 1/4 cup semolina (optional), 1 tsp salt, 1/2 tsp sugar and 1/2 tsp instant yeast. Combine 1 cup warm water, 1/2 cup warm milk, 1 tbsp softened butter and 1 tbsp oil. Gradually add liquids to the dry ingredients and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky add up to 2 tbsp more flour. Shape into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or damp towel and let rest 45–60 minutes at warm room temperature (dough will relax and yeast will give mild puff).

Divide and roll

Punch down dough gently. Divide into 8 equal portions (about 70–80 g each). Roll each portion into a smooth ball. Generously flour a work surface and roll one ball into a thin circle about 6–7 inches in diameter. For layered, flaky roti (paratha): brush surface with a little softened butter (about 1/2 tsp), fold like an envelope or roll up into a log and coil into a spiral, then flatten and roll out again into a 6–7 inch circle. Repeat with remaining balls.

Cook rotis

Heat a heavy skillet or cast-iron pan over medium-high heat. When hot, place a rolled roti in the dry skillet. Cook 45–60 seconds until small bubbles appear and underside has light brown spots, flip and cook another 30–45 seconds. Reduce heat to medium if outsides brown too quickly. For paratha finish, add 1/2 tsp butter or oil to pan and press gently with a spatula while cooking for a slightly crisp, flaky surface, flipping once or twice until both sides are golden and blistered. Transfer cooked rotis to a plate and brush lightly with melted butter. Keep covered with a clean towel while cooking remaining rotis so they stay soft and pliable.

Prepare shrimp

Pat 1 lb shrimp dry with paper towels. If shrimp are large, cut into bite-size pieces. Toss shrimp with 1/2 tsp turmeric, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp salt and 1/2 tsp black pepper; set aside for 5–10 minutes to absorb flavors.

Cook aromatics

Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 1/2 cup finely chopped yellow onion and sauté 2–3 minutes until translucent. Add 3 cloves minced garlic, 1 tsp grated ginger and 1/2 tsp minced scotch bonnet (optional) and cook 30–45 seconds until fragrant.

Sauté shrimp

Add seasoned shrimp to the skillet in a single layer. Sauté 2–3 minutes, stirring occasionally, until shrimp are opaque and just cooked through (do not overcook). Add 2 tbsp green seasoning (or cilantro/green onion blend) and 1 small diced tomato; cook 1–2 minutes to combine. Finish with 1 tbsp butter (optional) and 1 tbsp lime juice. Taste and adjust salt, pepper or heat.

Make slaw

In a bowl combine 2 cups shredded green cabbage, 1/2 cup shredded carrot, 1/4 cup thinly sliced red onion and 1/4 cup chopped cilantro. In a small bowl whisk together 3 tbsp mayonnaise, 2 tbsp Greek yogurt (or sour cream), 1 tbsp lime juice, 1/4 tsp salt and 1/4 tsp black pepper. Toss dressing with vegetables until evenly coated. Refrigerate briefly while finishing shrimp and rotis.

Warm rotis and fill

If rotis have cooled, warm them briefly in a dry skillet or microwave for 10–15 seconds so they are pliable. Place a roti on a plate, spoon 2–3 tablespoons of the shrimp filling down the center (adjust depending on roti size), top with a generous tablespoon of slaw, a drizzle of hot sauce or chutney (about 1/2 tsp–1 tsp), and extra cilantro leaves. Fold or roll like a taco. Repeat with remaining rotis.

Serve

Serve immediately with lime wedges and extra chutney or hot sauce on the side. Leftover shrimp keeps refrigerated 1–2 days; reheat gently to avoid overcooking.

If you prefer a faster roti, you can substitute store-bought large tortillas or paratha flatbreads and simply warm them before assembling. Adjust scotch bonnet amount to your heat tolerance. For a vegetarian version, substitute firm tofu or chickpeas seasoned and sautéed the same way.