Simple way to cook shrimp and to serve it with an all time, favorite sauce.
Pan Fried Shrimp with Roasted Garlic Sauce
Roasted Garlic Sauce
2 -28 oz cans diced tomatoes, undrained
2 -6 oz cans tomato paste
1 whole head garlic, roasted (see below)
1/4 cup olive oil
1/4 cup boiling water
1 teaspoon lemon juice
2 tablespoons finely diced red bell peppers
1 tablespoon light brown sugar
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 cup grated Romano cheese
In a large saucepan, bring all ingredients except cheese to a simmer over medium heat. Reduce heat and simmer for 30 minutes stirring occasionally. Stir in the Romano cheese and remove from heat.
Note: This will make about 4 cups, more than enough for the shrimp. It will keep in the refrigerator for about a week and it freezes well.
Roasting Garlic: Slice the top from a large head of garlic revealing the pods, drizzle in olive oil and wrap in foil. Place in a 375 degree oven F. for 45 to 60 minutes. Let cool and squeeze out the pods.
Pan Fried Shrimp
1 1/2 pounds medium to large shrimp
1 tablespoon butter
2 tablespoons olive oil
Remove heads, shells and devein the shrimp. Wash under cold water and pat thoroughly dry. Dust with the flour.
Heat a large sauté pan over medium-high heat.
Add oil first and then the butter and heat until butter has settled.
Place shrimp in a single layer not over crowding the pan. Season lightly with salt and cook for a couple of minutes on each side or until done. (Shrimp is done when completely pink in color and opaque throughout.) Remove and keep warm. Add more oil and butter if needed and fry remaining shrimp.
Serve shrimp with a generous amount of the sauce along with a vegetable or salad and crusty bread.