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Shrimp with Tomato and Garlic
Posting Date: 10/27/15
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Shrimp with Tomato and Garlic recipe was inspired by shrimp scampi and Hawaiian shrimp recipes that I had from a food truck. You could make it spicier by adding more chili pepper flakes or sriracha. You could peel off the shells before coating the shrimp with flour mixture. However, I like to leave the shells on because it makes cooking the shrimp more forgiving, i.e. it makes it juicier. If you like garlic, you can also put more garlic.
Ingredients:
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup flour
- 20 shrimps, deveined with tails and shells left on
- 1 tablespoon olive oil
- 5 tablespoons butter
- 5 cloves garlic, finely minced
- 1/4 teaspoon chili pepper flakes, could add more if you prefer hot and spicy
- 2 small tomatoes, diced
- 1/4 cup water
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon ketchup
- 1/4 teaspoon shiracha, could add more if you prefer hot and spicy
- Salt
- Pepper
- 1 lemon
- 1 teaspoon cilantro, minced
Methods:
- Mix paprika, salt, pepper, and flour on a plate.
- Coat the shrimp with the flour mixture.
- Melt the butter and fry the shrimp in one layer until it is cooked. You may need to fry the shrimp separately if your pan is small. Remove the cooked shrimp and place it on a plate lined with paper towel.
- Add minced garlic and chili pepper flakes on the pan. Saute them until the garlic becomes slightly brown and tender.
- Return the shrimp to the pan and toss it around with the garlic and pepper flakes. Add the tomatoes. Saute the tomatoes for 1 min.
- Add water, soy sauce, sugar, ketchup, sriracha, salt, and pepper. Add more salt or pepper if needed.
- Let the sauce thickened and add squeeze of lime juice.
- Turn off the heat once the sauce is thickened. Sprinkle with minced cilantro.
- Serve it immediately with warm rice.
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