Shrimp in Pomodoro with Rosé

Shrimp in Pomodoro with Rosé

One of my favorite dishes–shrimp in sauteed tomatoes. The addition of Rosé is a definite level-up for this very simple dish. I would suggest this dish if you are planning a cozy dinner with your special someone. 🙂

You may try to keep the heads and tails of the shrimp intact for a nice presentation. But I find it difficult to keep the heads in place as you can see in the photo only a few of them are still (barely) there.

So next time I’ll just stick to using the heads for flavor. 😀

Happy Cooking! God Bless

Shrimp in Pomodoro with Rosé
  • 8-10 pieces shrimp, cleaned, deveined
  • 4 garlic cloves, minced plus 1 more for topping (optional)
  • 1 medium red onion / shallot, diced
  • 3-4 medium tomatoes, diced
  • ½ cup Rosé
  • ½ cup shrimp water or plain water
  • salt and ground black pepper to taste
  1. Clean and devein shrimp, keeping the tail and the head
  2. (or take the heads off, mash them in a bowl then add hot water to get the juice; you may use this instead of Rosé if want or use both for more flavor)
  3. Heat a saute pan over medium-high heat; add olive oil
  4. Add shrimp, let cook for 1-2 minutes on each side. Take off the pan and set aside.
  5. Add more cooking oil (coconut or olive oil) to the pan then saute garlic, onion and tomatoes.
  6. Season with salt and ground black pepper. Add rosé and or shrimp water.
  7. Bring to a boil then lower heat to simmer. Cook until the tomatoes are soft, mash the tomatoes with the wooden spoon;
  8. Add the cooked shrimp add more rosé and or shrimp water (or plain water) when it becomes dry.
  9. and let cook for 2-3 more minutes
  10. Drizzle with extra virgin olive oil just before serving and if you like, add minced fresh garlic and bird's eye chili for garnishing.(Optional)
  11. Enjoy as an appetizer or ulam 🙂



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