Ingredients
- 1 pound large shrimp, cleaned and butterflied
- 3 tablespoons butter
- 2 tablespoons minced garlic
- 4 tablespoons tomato concentrate (double concentrate, like Cirio, is best)
- 2 fresh tomatoes, pureed in blender
- ½ teaspoon tabasco
- ¼ teaspoon black pepper
- pinch salt
- ½ cup cilantro, chopped.
Make it step by step
- In a large nonstick saucepan or wok, melt butter over low heat.
- Add garlic, stir two minutes until fragrant.
- Raise heat to medium, add tomato concentrate, and stir for two more minutes.
- Turn heat back down to low, add fresh tomato puree and stir to combine.
- Simmer, covered, for 20 minutes, stirring occasionally.
- Turn heat to high.
- Add tabasco, pepper, salt, half the chopped cilantro and shrimp.
- Stir constantly until shrimp is cooked through, around five minutes.
- With shell-on shrimp, the shells will turn from transparent to pink when done.
- Sprinkle shrimp with remaining cilantro and serve with a french baguette.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.