Tomato Butter Shrimp
Serving Size
2-3 people
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients:
- Jumbo Shrimp 11/15 Peeled, Deveined 1kg
- Tomato Paste 800g
- Garlic Powder 500g
- Unsalted Butter 100g
- Red Chili Powder 500g
- Olive Oil 4L
Instructions:
Ten minutes start to finish. The only thing that matters is not overcooking the shrimp -- they carry on cooking in the hot sauce after the heat is off.
Method
- Pat the shrimp dry -- wet shrimp steams instead of searing.
- Melt the butter with a little olive oil in a wide pan over a high heat.
- Sear the shrimp for 90 seconds a side, until just pink, then lift them out. They will finish in the sauce.
- Lower the heat, stir the tomato paste and garlic powder into the pan and cook for a minute.
- Add a splash of water to loosen it into a sauce, and season with red chili powder to taste.
- Return the shrimp and any resting juices to the pan and toss for 30 seconds to coat.
- Finish with chopped parsley and serve immediately.
Shop This Recipe
Tomato Butter Shrimp
Serving Size
2-3 people
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients:
- Jumbo Shrimp 11/15 Peeled, Deveined 1kg
- Tomato Paste 800g
- Garlic Powder 500g
- Unsalted Butter 100g
- Red Chili Powder 500g
- Olive Oil 4L
Shop This Recipe
Instructions:
Ten minutes start to finish. The only thing that matters is not overcooking the shrimp -- they carry on cooking in the hot sauce after the heat is off.
Method
- Pat the shrimp dry -- wet shrimp steams instead of searing.
- Melt the butter with a little olive oil in a wide pan over a high heat.
- Sear the shrimp for 90 seconds a side, until just pink, then lift them out. They will finish in the sauce.
- Lower the heat, stir the tomato paste and garlic powder into the pan and cook for a minute.
- Add a splash of water to loosen it into a sauce, and season with red chili powder to taste.
- Return the shrimp and any resting juices to the pan and toss for 30 seconds to coat.
- Finish with chopped parsley and serve immediately.
