Wednesday, May 27, 2020
Home Appetizers 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

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Ingredients (click ingredient to buy it)

  • 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
  • 1/2 cup Rosé
  • 1/2 cup shrimp water or plain water
  • salt and ground black pepper to taste


  • 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 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 🙂
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!



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