West African Tomato Sauce with Shrimp

To bring the perfume of a west african cuisine into my cook, I put together this Spicy Shrimp Tomato Sauce recipe using Palm Oil. Spicy Tomato Sauces are a common staple in a draw of west african cuisine as is seafood. West Africans love their seafood since a number of west african countries have cities existing along the slide of the Atlantic ocean so It is not at wholly rare to find west african sauces and stews inundated with a medley of seafood delicacies. As a matter of fact, seafood is so democratic in West Africa that powdered dry shrimp or crayfish is much used and sold commercially as a season for native sauces, soups and stews. To bring the essence of a west african cuisine into my cook, I put together this west african Tomato Sauce using runt and palm oil. This tomato sauce is normally paired with any starchy side like rice, potatoes, west african yams, and plantain. You could even be interest and eat it with pasta. I served mine with fry plantains and home french fries and of naturally it wouldn ’ thymine be legitimately african without that extra touch of heat that barely lends more depth to its fantastic taste !

How to Make Tomato Sauce with Shrimp

Please note that while annatto oil can be used as a stand-in for palm oil in this recipe, using palm petroleum gives a clear-cut season to the sauce that is more authentic to its west african roots.

simmer Onions in anoint

In a saucepan, heat some palm anoint, and simmer onions lightly until lightly brown for 20 minutes on low heat ( onions should not be caramelized, but only lightly golden embrown ) . While the onions are simmering, grind the garlic and ginger into a spread ( I use a little mortar and stamp to make the ginger garlic spread, but feel barren to use a food central processing unit ) .

Add Tomatoes, Spices and Shrimp

After the onions have simmered for 20 minutes, add the tomatoes, ginger garlic paste, and pepper, then simmer under low-medium heat covered for another 30 minutes. Stir the sauce lightly every 5 minutes to prevent the sauce from burning While the sauce is simmering, peel off and devein the shrimp and set aside . once the sauce is about ready, the oil should start separating from the tomato sauce. At this stage, add the salt and shrimp. Stir and simmer covered for another 5 minutes on low-medium heat . Serve hot with desire side . Quite a few west african recipes ( like this one ) shout for a lot of hot pepper, the pepper tends to mellow out in the cook process. The serve ends up not being as hot, but the pepper adds a depth of flavor to the serve that would be missing without it. thus run ahead and add some in and attempt a ride on the barbarian side ! love ! Please be sure to rate my recipe and leave a comment below if you tried it! Also while you’re here why not take a quick second and subscribe to my newsletter to get email notifications on new recipes, click the links to FOLLOW ME ON PINTEREST or INSTAGRAM? You can catch some behind the scenes action, my shopping hauls, personalized tips and friend-only recipes with videos on my Instagram. Also pin this recipe for later and explore some of my favorite recipes on Pinterest and if you love it as much as I know you will, SHARE with some friends! 
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west african Tomato Sauce with Shrimp Recipe

To bring the essence of a West African cuisine into my cooking, I put together this spicy shrimp tomato sauce recipe using palm oil.

Cook Time

1

hr

Total Time

1

hr

Servings:

6

Calories:

107.2

kcal

Author:

Ms. Yum

Ingredients

• 1 medium onion chop
• 1/2 pound of prawn
• 7 roma- tomatoes chop
• 1/2 of a crimson bell pepper chop
• 2 cloves of garlic
• 1 finger size objet d’art of ginger
• 1 habanero pepper
• 3 tbsp palm oil
• 2 tsp salt

Instructions

• In a sauce pan, hotness anoint, and simmer onions gently until lightly brown for 20 minutes on first gear heating system ( onions should not be caramelized, but only thinly fortunate brown ) .
• While the onions are simmering, grind the garlic and ginger into a paste ( I use a little mortar and pestle to make the pep garlic paste, but feel free to use a food processor ) .
• After the onions have simmered for 20 minutes, add the tomatoes, ginger garlic paste, and pepper, then simmer under low-medium heat covered for another 30 minutes. Stir the sauce lightly every 5 minutes to prevent the sauce from burning
• While the sauce is simmering, peel off and de-vein the prawn and set aside .
• once the sauce is about ready, the oil should start separating from the tomato sauce. At this stage, add the salt and prawn. Stir and simmer covered for another 5 minutes on low-medium heating system .
• Serve hot with desire side .

Notes

West African Tomato Sauce Calories and Nutrition

informant : http://heyreviewfood.com
Category : VIETNAM FOOD