Where’s my carrot?

The inspiration for this dish are the countless rounds of Shrimp Gambas ordered at local bars I’ve been drunk in. They can’t seem to get it right so I tried my best to look for the best recipe there is of this dish. My favorite cook book, Let’s Cook with Nora, gave me the basis for my very own, simpler, version.

What you need:

• 1/2 kilo shrimps
• Lots of minced garlic (you can use less if garlic is not for you, but I always use more )
• Extra virgin olive oil (about 2 rounds in the pan)
• Dash of hot chili sauce
• Lemon juice (about 1 tablespoon, I use a little more than that)
• 1/2 cup white wine
• 2 tablespoons ketchup
• Bell pepper strips (green is recommended)
• Sliced onion
• Bread crumbs, to thicken sauce (this is OPTIONAL)

What to do:

1. You can shell or devein the shrimps and leave the tail, but i prefer to take off the shell and tails and leave the head. The head has all the flavors!
2. Saute garlic in EVOO until golden brown
3. Add shrimps and toss until pink
4. Add lemon juice, wine and hot chili sauce. Let this simmer for a while for the wine to evaporate.
5. Add the ketchup
6. Add bell peppers and onion slices.
7. Let cook for 2 minutes and serve!

I’m sorry, I’m not a food stylist nor a food photographer. But I do my best.

Tip #1: If recipe calls for tomato sauce, unless it’s a must, I usually use ketchup instead because it has the tomato flavor, right sweetness and spices.

Tip #2: When I run out of tomator sauce, and it’s a must, I use ketchup diluted with a little bit of water for a more runny consistency.