Ingredients
- 500g uncooked shrimp, large, peeled
- 4 cloves of garlic, chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 tsp cumin
- 1/2 tsp curry
- 3/4 tsp table salt
- 1 tablespoon of extra-virgin olive oil
- 400g canned tomatoes, whole, in juice, roughly crushed
- 1/2 cup fresh basil, chopped
Preparation
Heat 1 teaspoon of oil in a large non-stick skillet over medium-high heat. Add shrimp, 1 teaspoon garlic, and 1/4 teaspoon salt and sauté until shrimp is cooked through, about 2 to 3 minutes. Remove them and set them aside
Heat 1 more teaspoon of oil in the same pan over low heat. Add remaining soup garlic and crushed red pepper, cumin and cook and cook, stirring a few times, until fragrant, about 30 seconds.
Add the tomatoes and remaining 1/2 teaspoon salt to the pan and bring to a boil over medium-low heat, scraping up any food juices from the bottom of the pan. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes.
Return the shrimp and juices to the pan to heat. Stir in basil until softened. Remove from the heat and add the remaining olive oil.
Serve the Shrimp in spicy tomato sauce with rice.
source: la-cuisine-marocaine.com
