• Make Sauce - Heat 2 tbsp olive oil in a saucepan over medium heat. Add the onion, red bell pepper, and ½ the garlic. Fry until golden, around 5 minutes. Pour in half the wine and then add the tomatoes. Cook a few minutes over high heat to reduce liquid a little. Stir in cumin, paprika, chilis, parsley, thyme and season with salt and pepper to taste.
• Sauté Shrimp - While sauce is cooking, put lightly salted shrimp in a colander in the sink for 10 minutes. Rinse and pat dry with paper towels. Heat 1 tbsp oil in frying pan or wok over medium heat. Add remaining garlic and fry briefly until just golden. Stir in shrimp, season with pepper and cook until pink and just cooked through, about 2 minutes. Pour in remaining wine to deglaze pan.
• Serve - Add shrimp to sauce and stir in coriander. Serve on plates with white rice and some Mkatra Foutra bread.

Mkatra Foutra

• In a bowl, warm water for 10 seconds in the microwave. Add yeast and sugar to the water and put aside for 10 minutes to let the yeast rise.
• Once yeast has risen, add flour, egg, and salt to the bowl. Mix until the liquid is absorbed. Add coconut milk and mix it in. Batter should be pourable. If it seems too thick, add a little bit more coconut milk. Cover bowl with plastic wrap and set aside on the counter for 1 hour.
• Lightly butter and heat a large skillet over medium-high heat. When hot, pour ⅓ cup batter per bread into pan, keeping enough space between them so as not to stick together when expanding. Sprinkle top with sesame seeds. Once bottom is browned, flip disks over and cook until other side is browned, about 2-3 minutes per side. Remove and continue cooking remaining disks. After starting next batch, lightly butter completed ones and stack under a kitchen towel to keep warm. Serve with curries and stews, or serve like muffins for breakfast.