Mayi Moulen With Shrimp (Kribish)

Enjoy this flavorful one-pot mayi moulen with shrimp. This is a great dish to make on a busy weeknight.

Course Dinner

Cuisine Haitian

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 418kcal

Make the shrimp broth: Wash, peel, and devein the shrimp. Place the shells in a medium saucepan, then add 2 tbsp. old bay seasoning, 2 garlic cloves (with the peels if possible), 2 Tbsp. Olive Oil, 2 Tsp. Salt and 8 cups of water. Allow it to boil for about 10 to 15 minutes over medium-high heat.
Once done, strain the broth, reserve 4 ½ cups of the broth, and set it aside. Do not discard the rest as you may use it to thin out the cornmeal if it is too thick.
In a large bowl, season the shrimp with 2 tbsp. old bay seasoning, 4 garlic cloves, and 1 tbsp. Jacmel.
In a large skillet: Add the remaining oil. When heated, add the shrimp and cook until golden brown on both sides. Remove the shrimp from the heat, and place it in a bowl.
In the same skillet, add the tomato paste and deglaze with about 2 tablespoons of shrimp broth, then add all the vegetables and saute for about 2 minutes over medium heat. Then add the washed cornmeal.
Next, add the liquid from the shrimp marinade, then add the broth. Adjust the seasoning if needed
Stir and lower the heat to medium-low. Cover and cook until the cornmeal has thickened and properly cooked.
Once thickened and fully cooked, add more broth if the corn meal is too thick. Add the shrimp to the cornmeal 5 minutes before serving and mix well.
Serve warm and enjoy.

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Calories are estimated per serving

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