CookEat Recipe
Shrimp in Tomato Sauce over Rice
Cooked shrimp in an onion and tomato sauce gently bound with egg yolk, served over rice.
Method
Steps
Step 1
Rinse the rice and cook in water according to its package until tender; keep hot. Keep raw shrimp separate from ready-to-eat ingredients.
Step 2
Soften onion in butter for 5 minutes; add tomatoes and simmer 8–10 minutes. Stir in flour, then water, and simmer until lightly thickened.
Step 3
Add shrimp and cook gently until opaque and at the safe cooked-shrimp temperature of 74 °C, checking a large piece; estimate 3–5 minutes rather than the book's twenty minutes.
Step 4
Whisk the yolk with a spoonful of hot sauce, stir it into the pan off the direct heat, then return gently just until the sauce reaches 74 °C without a hard boil. Add parsley, salt and pepper; serve immediately over the hot rice.
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