Grilled Shrimp Suya
Plump shrimps hit the grill dusted in suya spice—a West African blend of ginger, cumin, and paprika. Chef Pierre then serves them on a stew of slow-cooked black-eyed peas, spinach, and tomatoes, rich with curry powder and garlic.
Nutritional facts
Protein
40g
Carbs
57g
Calories
500kcal
Fat
22g
Ingredients
Shrimp, Black Pepper, Plum Tomato, Paprika, Curry Powder, Kosher Salt, Jalapeno Peppers, Turmeric, Ginger, Cumin, Extra Virgin Olive Oil, Onion Powder, Garlic Powder, Garlic, Cayenne Powder, Black-eyed Peas, Ginger Powder, Spinach
Contains shrimp.
Reviews
4.5
Based on 154 reviews
Tarnetta · 04/04/26
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About Pierre Thiam
Chef Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food, namely Nigerian, Senegalese, Ghanaian, and Ivorian cuisines. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria, and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé; advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam's cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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