Shrimp in a Cauldron over an Open Fire

Cooking method

1. Step 1:

   

   Gather all your ingredients. Take the shrimp out of the freezer ahead of time and let them thaw at room temperature. You can use regular or jumbo shrimp. Peel the onions and rinse them in clean water.

2. Step 2:

   

   Build a fire and set the cauldron over it.

3. Step 3:

   

   Pour in the vegetable oil, heat it up, and add the onions to fry. Wait until the onions turn golden (about 5 minutes). Stir them now and then with a slotted spoon so they brown evenly on all sides.

4. Step 4:

   

   Add the shrimp to the cauldron, stir well, and season with salt to taste. Cook for about 10 minutes, keeping the fire as high as you can. Stir every so often so nothing scorches. If the shrimp start to burn over the strong heat, pull some of the wood out from under the cauldron to bring the flame down.

5. Step 5:

   

   While the shrimp cook, peel the garlic and rinse the cloves under clean running water. Use as much or as little garlic as you like, or leave it out entirely. Chop the cloves however you prefer — mince them by hand or run them through a press. I like big pieces of garlic in the finished dish, so I cut each clove into 4 to 6 pieces.

6. Step 6:

   

   Add the garlic to the cauldron, stir, and cook for 5 minutes.

7. Step 7:

   

   Now turn to the tomatoes. Rinse them and pat dry. Core some of them and cut into wedges (I cut up 3 tomatoes).

8. Step 8:

   

   Add the tomatoes to the cauldron.

9. Step 9:

   

   I cut the remaining 2 tomatoes in half and squeezed their juice right into the shrimp. You can skip this step and just cut all the tomatoes into wedges.

10. Step 10:

    

    Stir everything together well and let it simmer over a low fire for about 5 minutes. Then pull the cauldron off the heat right away and serve.