Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound large shrimp, cleaned and butterflied
- 3 tablespoons butter
- 2 tablespoons minced garlic
- 4 tablespoons tomato concentrate (double concentrate, like Cirio, is best)
- 2 fresh tomatoes, pureed in blender
- 1/2 teaspoon Tabasco
- 1/4 teaspoon black pepper
- pinch salt
- 1/2 cup cilantro, chopped.
Directions
In a large nonstick saucepan or wok, melt butter over low heat. Add garlic, stir two minutes until fragrant.
Raise heat to medium, add tomato concentrate, and stir for two more minutes.
Turn heat back down to low, add fresh tomato puree and stir to combine. Simmer, covered, for 20 minutes, stirring occasionally.
Turn heat to high. Add Tabasco, pepper, salt, half the chopped cilantro and shrimp. Stir constantly until shrimp is cooked through, around five minutes. With shell-on shrimp, the shells will turn from transparent to pink when done.
Sprinkle shrimp with remaining cilantro and serve with a French baguette.