Thursday, February 22, 2024
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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

Olive
One of my favorite dishes–shrimp in sauteed tomatoes. The addition of Rosé is a definite level-up for this very simple dish. 
5 from 1 vote
Course Appetizer
Cuisine Italian
Servings 4 people

Ingredients
  

Instructions
 

  • Clean and devein shrimp, keeping the tail and the head.
  • 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 you want or use both for more flavor.
  • Heat a saute pan over medium-high heat.
  • Add olive oil.
  • Add shrimp, let cook for 1-2 minutes on each side.
  • Take off the pan and set aside.
  • Add more cooking oil (coconut or olive oil) to the pan then saute garlic, onion and tomatoes.
  • Season with salt and ground black pepper.
  • Add rosé and or shrimp water.
  • Bring to a boil then lower heat to simmer.
  • Cook until the tomatoes are soft, mash the tomatoes with the wooden spoon.
  • Add the cooked shrimp add more rosé and or shrimp water (or plain water) when it becomes dry.
  • And let cook for 2-3 more minutes.
  • 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)
  • Enjoy as an appetizer or ulam 🙂
Keyword how to cook shrimp pomodoro, pomodoro recipe, pomodoro with rose, shrimp in pomodore recipe, shrimp pomodoro
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