Shrimp with fresh tomato sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | U-10 jumbo shrimp, head on | |
| 4 | Cloves garlic, plus 4 cloves | |
| Thinly sliced | ||
| 1 | teaspoon | Salt |
| 2 | Eggs, beaten | |
| 2 | cups | All purpose flour |
| 4 | tablespoons | Extra virgin olive oil |
| 1 | medium | Onion, finely chopped |
| 1 | medium | Red bell pepper, chopped |
| Into 1/4inch dice | ||
| 1 | tablespoon | Hot paprika |
| 1 | pounds | Large vine ripened tomatoes, |
| Chopped into 1/2inch dice | ||
| Salt and pepper to season | ||
| 3 | cups | Virgin olive oil |
| 1 | small | Orange, cut into wedges |
Directions
Rinse and pat dry shrimp. Peel shrimp, leaving head and first part of shell intact. Mash 4 whole garlic cloves with 1 teaspoon salt to paste and add to eggs. Stir well. Dip shrimp into flour, then egg then flour again and place on plate in refrigerator for 20 minutes.
Meanwhile, heat olive oil in 10 to 12inch saute pan over medium high heat. Add onion, the 4 sliced garlic cloves, red bell pepper and paprika and cook until softened and light golden brown, about 7 to 9 minutes. Add tomatoes, season with salt and pepper and cook 10 minutes. Set aside and keep warm.
Heat 3 cups oil to 375 degrees F. Dredge shrimp in flour again and drop into oil 4 at a time. Cook until dark golden brown. Remove to a warm plate in the oven and continue until all are cooked. Place sauce in center of shallow bowl. Arrange shrimp around the bowl and serve with orange wedges.
Yield: 4 servings
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