• Tangy Tomato Shrimp

    The sauce in this dish is incredible.  If you’re not a fan of shrimp or you’re a vegetarian, throw in some pan-fried tofu or sautéed vegetables instead.  All the moisture is preserved in the shrimp if they are cooked still in their shells, so you can expect easy preparation and messy eating.  Fast, impressive and delicious.  Be sure to use wild-caught shrimp and not imported/farmed.  It is more expensive, but it is cleaner, healthier and safer to eat.

    Tangy Tomato Shrimp from The Asian Grandmothers Cookbook

    Time: 30 minutes   Makes: 6 to 8 servings as part of a multi-course family-style meal

    Ingredients:

    • 3 tablespoons oil, divided
    • 1 large yellow onion, sliced into 8 wedges and separated
    • 4 medium ripe tomatoes, each cut into 8 wedges
    • 3 cloves garlic, minced (1 tablespoon)
    • 2 to 2 1/2 pounds unpeeled medium (36/40 count) shrimp, deveined
    • 1 1/2 teaspoons salt (I used about 3/4 this amount)
    • 1/4 cup ketchup
    • 2 tablespoons sugar
    • 1/2 cup rice vinegar

    Directions:

    Preheat a large wok or skillet over high heat for 1 minute.  Swirl in 1 tablespoon of oil and heat.  Add the onion and tomatoes.  Stir and cook until the tomato skins start to slip off and the flesh softens, 3 to 4 minutes. Add the garlic and cook another 2 to 3 minutes.  Transfer mixture to a bowl and set aside.

    In same skillet, heat remaining oil.  Toss in shrimp and sprinkle with salt.  Stir and cook for about 2 minutes.  Don’t worry if not all the shrimp have turned pink yet.

    Add tomato mixture to skillet.  Add ketchup, sugar and vinegar.  Stir and simmer over medium heat until all the shrimp have turned pick and opaque, 2 to 3 minutes. Shrimp cooks fast, so don’t step away from the stove. Remove from heat and serve immediately with freshly steamed rice and a vegetable side dish.

     

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