|Shrimp in Spicy Tomato Garlic Sauce|
Saturday, March 04, 2017
I used half a pound of large shrimp (20-30 shrimp per pound) that were already peeled and cleaned. The base of the sauce is tomato puree that was made spicy with the help of Gochujang (Korean chili paste) which has a hint of sweetness. For a more tomato-ey taste, tomato ketchup added both colour and served to thicken the sauce. Minced garlic and Thai red chili peppers along with a sliced onion rounded out the flavours.
This shrimp dish is best served over a mound of steamed, long-grain rice.