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Fried shrimp with tomato paste

Fried Shrimp with Tomato Paste

The guys will love these! A simple recipe for real seafood lovers. Beer snacks are a whole genre of cooking unto themselves, and they've gotten especially popular lately. These shrimp for beer come from Thai cuisine — at least that's what I was told when I jotted the recipe down on vacation. Thai or not, there's no arguing that they vanish in a flash alongside a cold beer. Here's the full rundown on how to make them.

Milada

Recipe author

Composition / ingredients

Servings:

Shrimp (frozen)

Soy sauce

Tomato paste

250

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 69 % 18 g

Fats 4 % 1 g

Carbohydrates 27 % 7 g

83 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

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Thaw the shrimp, let the excess liquid drain off, salt them lightly, and add them to a skillet with vegetable oil. Fry for about three minutes, stirring constantly. Now pour in the soy sauce and tomato paste and press in the garlic. The shrimp should turn slightly brown, and a lovely aroma will fill the kitchen — that's your sign the dish is ready to eat. It's best hot, though that's not essential. Plenty of people agreed, after trying it, that fried shrimp are far tastier than boiled: the flavor is richer, they've got a pleasant bite, and — as I said — they disappear the moment beer is involved.