Simmered Shrimp and Tomatoes
Goes great with steamed white rice!
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove the veins from the shrimp and peel.
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Thinly slice the onion and celery.
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Lightly cover the pieces of okra in salt and massage by hand. Rinse clean and cut in half diagonally.
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Melt 1 tbsp of butter in a pot and stir fry the garlic and red chili pepper. Pour in the white wine and remove.
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Add in the remaining butter and fry (2) and (3). Once the onions have become soft and clear, pour in the flour, then the tomatoes and leave to simmer for 5 minutes.
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Add in (4) again and continue to simmer. Season with (A).
- Serve following the example of the photograph.
Cooking Basics
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
Strings in celery stalks are tough. Use a knife to pull the strings off starting from the lower half of the stalk. When slicing up thinly or diagonally, you do not need to remove these in advance as you will be cutting through the strings anyway.
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