RECIPE 09 · QUICK FAVOURITES
Garlic & chilli tomato shrimp
A quick pan of garlicky shrimp in a bright tomato sauce, made for sharing with plenty of bread. The sauce cooks first and the shrimp go in last so they stay tender.
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A richer beginning.
Ace Sabbah adds body to a sauce made with just a little stock. Lemon and parsley keep the final dish fresh.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves / makes
- 4
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
600 g raw peeled and deveined shrimp, thawed if frozen
2 tbsp olive oil
4 garlic cloves, thinly sliced
½ tsp chilli flakes, or to taste
3 tbsp Ace Sabbah double-concentrated tomato paste
250 ml low-sodium vegetable stock
1 tbsp butter
1 tbsp lemon juice
½ tsp fine salt, or to taste
2 tbsp chopped parsley
4 slices crusty bread, to serve
Method
Prepare the shrimp
Pat the thawed shrimp dry with paper towels. Set aside while you make the sauce.
Start the sauce
Warm the oil in a large frying pan over medium-low heat. Cook the sliced garlic and chilli for 1 minute without browning. Add the tomato paste and stir for 2 minutes.
Reduce
Pour in the stock and simmer for 7–8 minutes until slightly thickened. Stir in the butter and salt.
Cook the shrimp
Add the shrimp in an even layer and cook for about 4–6 minutes, turning halfway, until opaque and their centres reach 74°C. Take off the heat, add the lemon juice and parsley, and serve immediately with bread.
At the stove
Use a large pan so the shrimp cook evenly. Small shrimp will cook faster than large ones, so check early.
At the table
Serve with bread for the sauce, or spoon over rice.
Internal cooking temperatures follow Health Canada guidance. Check the centre with a food thermometer.
