Fried shrimp with tomato paste

Men will really like it! A simple recipe for true gourmets! Beer appetizer is a separate topic of culinary art, which has recently become especially popular (due to the increasing popularity of beer). These shrimps for beer are a culinary recipe of Thai cuisine. At least that's what I was told when I was recording it while on vacation. Thai or not Thai, but the fact that with beer such food goes away just the same with a bang, remains an indisputable fact. Below is a full description of how to cook shrimp for beer.

Milada

Recipe author

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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

Step-by-step cooking

Cooking time: 15 min

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So, we defrost the shrimp, let the excess liquid drain, lightly salt them and send them to a frying pan with vegetable oil. Fry for about three minutes, stirring constantly. Now pour in soy sauce, tomato ketchup and squeeze garlic through a cracker. The shrimp should turn slightly brown, and a pleasant aroma will spread through the kitchen. This is a sign that our dish is completely ready to eat. It is better to eat it hot, although this is not necessary. A lot of people agreed (after they tried this dish) that fried shrimp is many times tastier than boiled. Their taste is richer, they crunch pleasantly on the teeth and, as I said, they are eaten instantly with beer.