A Touch of Prosperity in Late Autumn-shrimp in Tomato Sauce

Name: A Touch of Prosperity in Late Autumn-shrimp in Tomato Sauce
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 Argentine Red Shrimp; 30g shallot; 30g ginger; 5 cloves garlic; 10g Vegetable oil; 2g salt; 1 tablespoon Soy sauce; 3 tablespoons ketchup; 200ml water

by Crazy cooking father

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In late autumn in Beijing, if there is a rare sunny day, most of it will be accompanied by drastic cooling and piercing cold winds, as it is today. In the morning when I went to work, I walked along the tree-lined road by the side of the road. With gusts of autumn breeze, the trees on both sides dropped slivers of fallen leaves, and the ground was shallowly paved, yellow, green, and red. . . Accompanied by a refreshing fragrance of trees, it makes people feel a little dazed. It seems to be back in the woods of his childhood hometown, picking up thick poplar leaves with his friends from the past, and playing the game of General Erle. I also imagined how beautiful it would be if sitting at home at this time, accompanied by the morning sun, a cup of tea, and a refreshment? Or you can cook a meal quietly in the kitchen, sit with your family, talk and laugh, and taste together, which is also enjoyment. So I made up my mind to occupy the kitchen on weekends and make two delicious meals to treat my stomach for a week. In this way, a weekend arrangement for foodies was finalized in such a cold wind.

In order to take care of the tastes of Fei’s mother and daughter, the reserved dish of shrimp in tomato sauce at home must be prepared. The large box of Argentine red shrimp bought by Fei’s mother is put in the refrigerator. As long as I cook it every weekend, this dish is inevitable. Will appear on the dining table at home, and the women of all sizes at home will never tire of eating. The slap-length prawns are carefully processed and simmered. The small amount of soup reserved in the dish is poured on it. The umami flavor of the prawns is melted into it. The shrimp heads and prawns have their own flavors. The last remaining soup in the plate and the meal are wiped out together, and the mouth is wiped at the end, with a face of contentment.

Ingredients

6 Argentine Red Shrimp
30g Shallot
30g Ginger
5 cloves Garlic
10g Vegetable Oil
2g Salt
1 tablespoon Soy Sauce
3 tablespoons Ketchup
200ml Water

A Touch of Prosperity in Late Autumn-shrimp in Tomato Sauce

1. Argentine red prawns should be removed and cleaned;

A Touch of Prosperity in Late Autumn-shrimp in Tomato Sauce recipe

2. Insert a toothpick into the third section of the shrimp body;

3. Pick up the shrimp thread and pull it out slowly;

4. From the tail to the bottom of the head, cut the back of the shrimp to further clean the broken line and wash;

5. Put a little oil in the pot, dry the shrimp body and put it in;

6. Fry the shrimp on one side with white skin, turn it over and fry the other side, and finally remove it (due to the size of the shrimp, not much shrimp oil will precipitate at this time, and the oil in the pan will be slightly red);

7. Heat the remaining shrimp oil in the pot, add sliced green onion, ginger and garlic until fragrant;

8. Add tomato sauce;

9. Reduce the heat to medium and low, and stir-fry the tomato sauce to make the red oil;

10. Add a tablespoon of light soy sauce and stir fry until blended;

11. Add a bowl of boiling water, add an appropriate amount of salt, and bring to a boil;

12. Add the fried shrimps, keep on high heat for 5 minutes until the soup is half, then adjust the medium and low heat to simmer for about 15 minutes until the soup is thick and turn off the heat, transfer the shrimps to a plate, filter the remaining soup to remove the onion, ginger, and garlic. On top.

Tips:
Due to the large size of the shrimp, it is not easy to precipitate the shrimp oil during the frying process, and the simmering method is mainly used to fully melt the umami flavor of the shrimp in the soup;
The steps to remove the shrimp thread must be done, and you will know why when you see the black shrimp intestines;
You can add some black pepper powder appropriately, but the girl doesn't like spicy, I will let it go;
Don't rush the process of collecting the juice, especially at the end, it must be a small fire. On the one hand, it is convenient for the taste to slowly melt into the shrimp meat, on the other hand, retaining part of the thick soup will make the finished dish more flavorful.