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Creamy Tomato Sauce With Shrimp


Shrimp in a Creamy Tomato Sauce


This is a super easy recipe to use up some left over Rice, Quinoa, Pasta or..... what ever else is left in the fridge.  This recipe is for 3-4 people.

The ingredients are as follows:

  • 35-40 medium size Raw Shrimp without the shell. If frozen, thaw first under running water.
  • 1 can 796 ml of Crushed Tomatoes.
  • 4 or more cloves of fresh minced Garlic. You can add a lot of garlic in this recipe so don't be shy.
  • 3 tbs of canola oil (use the best you can afford, like organic)
  • 3 tbs of butter
  • 60 ml / 1/4 cup of whipping cream
  • 2 tbs of honey
  • 1 tsp of Turmeric
  • Salt to taste
  • Pepper to taste

In a large frying pan add the Canola oil and butter and let come up to heat. Depending on the size of your frying pan you may have to add some more oil and or butter.

Add the garlic and sautee over medium heat.  Stir often with a whisk to get all the flavour into the oil and butter mixture.

Add the shrimp and cook about 1-2 minutes on each side. Make sure not to over cook, rather on the other way.

Once the shrimp is cooked, remove into a bowl and set aside. Add the can of crushed tomato and bring to boil and then cook over medium heat till reduced to half. 

During the cooking time add the honey, turmeric, salt and pepper.  Adjust so it tastes nice and rounded, not acidic.

Once you have it tasting as you like, and the sauce is reduced by half, add the whipping cream. Stir in with the whisk and taste. Should be a nice creamy tomato flavour with lots of garlic lingering on the palate.

Remove from heat, add the shrimp and give it a good stir. Let sit for a minute or two and serve over left over pasta, quinoa or rice. Yum!

Wine Recommendation:


A Rosé wine goes nicely here like Oyster Bay Rosé from New Zeland. Or crack open a can of Apple Cider like Broken Ladder Apple Cider from British Columbia.

Bon appétite,

Anders











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