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

Print

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. 

Course Appetizer

Cuisine Italian

Keyword how to cook shrimp pomodoro, pomodoro recipe, pomodoro with rose, shrimp in pomodore recipe, shrimp pomodoro

Servings 4 people

Author Olive

Equipment

• Small Bowl
• Saute Pan
• Range Oven
• Wooden Spoon
• Chef Knife

Ingredients

• 10 pcs Shrimp cleaned / deveined
• 4 cloves Garlic minced plus 1 more for topping (optional)
• 1 pc Red Onion medium size / or shallot / diced
• 4 pcs Tomatoes medium size / diced
• 1/2 cup Rosé wine
• 1/2 cup Water or shrimp water
• Salt to taste
• Ground Pepper to taste

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 🙂