Shrimp in Spicy Tomato Garlic Sauce

Shrimp in Spicy Tomato Garlic Sauce

Lee Kum Kee makes a great tomato-garlic sauce, but when that's not available it's quite easy to assemble similar ingredients. Shrimp takes such a short time to cook that it's perfect when dinner needs hurrying up. 

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.

Piggies In A Blanket

Also known as Toad In A Hole

This GrandBoys' favourite requires only 3 ingredients! 


Ingredients:
4 chicken sausages (or cocktail smokey links)
2 rolls Pillsbury crescent dough (makes 32)
Tomato ketchup

Method:

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Cut each chicken sausage into 8 matchsticks.
3. Unroll half a roll of dough; refrigerate the rest.
4. Spread ketchup over dough with a pastry brush.
5. Roll each segment of dough over a piece of sausage.
6. Place on prepared cookie sheet with the seam down.
7. Make 32 of these and bake for 10-13 minutes at 350F until golden brown.

Cut diagonally across rectangle

Ingredients






Ready for baking