Shrimp in Tomato Sauce

A flavor loved by many that you're sure to enjoy too!

Recipe author

Servings:

Shrimp (frozen)

500

Button mushrooms (fresh)

250

Onion

0.5

Tomato purée (purée, not paste)

Cream

0.5

Broth (chicken)

Rice

500

Ground black pepper

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 15 % 4 g

Carbohydrates 58 % 15 g

139 kcal

GI: 7 / 93 / 0

Cooking method

Cooking time: 40 min

Step 1:

This dish, shrimp in tomato sauce, comes from Chinese cuisine, and these shrimp are always served with boiled rice. One important note: use tomato purée rather than tomato paste — it's milder and lighter in color than paste.
Step 2:

Thaw the shrimp, pat them dry, peel them, and add them to a skillet with vegetable oil.
Step 3:

Fry for ten minutes, stirring.
Step 4:

Cut the onion into half rings and fry it in vegetable oil, but in a separate skillet. The onion should turn golden.
Step 5:

Add the sliced mushrooms (not too finely) to the same pan and pour in half a cup of water. Cover, lower the heat, and simmer for about ten minutes.
Step 6:

Then pour in the cream, cook for a minute, and add the tomato purée.
Step 7:

Now add the shrimp to the sauce, season with salt and pepper to taste, and cook for five minutes.
Step 8:

Boil the rice in salted chicken broth and let it drain.
Step 9:

To plate it, use a small round cup: pack the cooked rice into the cup, pressing it down with a spoon.
Step 10:

Turn the cup over onto the plate and give it a gentle shake — the rice will release from the sides on its own.
Step 11:

You'll get a neat little mound.
Step 12:

Spoon the shrimp over the mound, and dinner is served. Enjoy!