This hearty American-style dish features jumbo shrimp that are lightly dusted in flour and fried until golden and crispy. They are paired with a rich, fresh tomato sauce simmered with onions, red bell peppers, and aromatic garlic. The brightness of fresh orange wedges cuts through the richness of the fried seafood, creating a balanced and satisfying meal. Perfect for a special weeknight dinner or a casual gathering, this recipe combines simple pantry staples with fresh produce for a restaurant-quality result. The combination of textures&# 226;ÂÂcrunchy shrimp and soft, savory sauceâÂÂmakes it a crowd-pleaser that is both comforting and elegant.
Shrimp With Fresh Tomato Sauce
Description
This hearty American-style dish features jumbo shrimp that are lightly dusted in flour and fried until golden and crispy. They are paired with a rich, fresh tomato sauce simmered with onions, red bell peppers, and aromatic garlic. The brightness of fresh orange wedges cuts through the richness of the fried seafood, creating a balanced and satisfying meal. Perfect for a special weeknight dinner or a casual gathering, this recipe combines simple pantry staples with fresh produce for a restaurant-quality result. The combination of textures&# 226;ÂÂcrunchy shrimp and soft, savory sauceâÂÂmakes it a crowd-pleaser that is both comforting and elegant.Ingredients
Directions
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Rinse and pat the shrimp dry. Peel the shrimp, leaving the head and the first part of the shell intact.
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Mash 4 whole garlic cloves with 1 teaspoon of salt to create a paste.
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Add the garlic paste to 2 beaten eggs and stir well to combine.
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Prepare a dredging station with 2 cups of all-purpose flour. Dip each shrimp into the flour, then into the egg mixture, and back into the flour again.
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Place the coated shrimp on a plate and refrigerate for 20 minutes to help the coating adhere.
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While the shrimp chill, heat 4 tablespoons of extra virgin olive oil in a 10 to 12-inch sauté pan over medium-high heat.
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Add 1 finely chopped onion, 4 thinly sliced garlic cloves, 1 chopped red bell pepper, and 1 tablespoon of hot paprika to the pan.
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Cook the vegetables until softened and light golden brown, stirring occasionally, for about 7 to 9 minutes.
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Add 1 pound of large vine-ripened tomatoes, chopped into 1/2-inch dice. Season with salt and pepper to taste.
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Cook the tomato sauce for 10 minutes, then set aside and keep warm.
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Heat 3 cups of virgin olive oil in a deep fryer or deep pot to 375 degrees F (190 degrees C).
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Dredge the chilled shrimp in flour once more to ensure a thick coating.
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Carefully drop the shrimp into the hot oil, 4 at a time, ensuring not to overcrowd the pan.
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Fry until the shrimp are dark golden brown and cooked through, turning occasionally.
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Remove the fried shrimp to a warm plate in the oven to keep them crispy while you finish the batch.
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Spoon the fresh tomato sauce into the center of shallow serving bowls.
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Arrange the fried shrimp around the sauce and serve immediately with orange wedges on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 429.5kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 0.5g3%
- Cholesterol 760.0mg254%
- Sodium 1565.5mg66%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 0.1g1%
- Sugars 1.0g
- Protein 100.2g201%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe calls for frying the shrimp in a significant amount of oil (3 cups). Ensure your pot is deep enough to prevent splattering. If deep frying is not preferred, you can bake the coated shrimp at 400ðF (200ðC) for 10-12 minutes until golden, though the texture will be less crispy.
Leaving the head and part of the shell on the shrimp adds flavor during cooking and makes for an attractive presentation. If you prefer shell-on shrimp, adjust cooking time accordingly.
For the best flavor, use ripe, vine-ripened tomatoes. If using canned tomatoes, ensure they are high quality and drain any excess liquid before chopping.
The orange wedges serve as a palate cleanser and add a fresh citrus note that complements the savory tomato sauce. Garnish with fresh parsley if desired.
Store leftover fried shrimp and sauce separately. Reheat the sauce gently on the stove and warm the shrimp in an oven at 350ðF to maintain crispiness. Do not microwave the shrimp as they will become rubbery.
