Shrimp Tomato Cream Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g shrimp (s), peeled and deveined (frozen)
- 2 cloves garlic
- 250 g cocktail tomatoes
- some tomato paste
- 1 cup whipped cream
- Salt and pepper from the mill
- Paprika powder
- Chilli flakes
- possibly broth
- possibly parsley, dried
Print Recipe
Pin Recipe Instructions
- Squeeze the garlic and fry it with oil in a not-too-small pan. Add the prawns and fry for 2-3 minutes. They do not necessarily have to be thawed, you just have to note that frozen shrimp may produce more liquid.
- Wash the tomatoes, cut in half and remove the hard part from the stalk and also add and fry briefly. Should the shell come off, collect it. Stir in a little tomato paste and deglaze everything with the whipped cream. Simmer on a low level.
- Season to taste with freshly ground pepper, salt, paprika powder and chilli flakes. I still season with some broth and dried parsley.
- The best go with (tape) noodles, which you can cook parallel to the sauce.
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