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| This photo will be updated when I remake this recipe lol |
We were staying with our friends in Seattle and high on edibles when I whipped this up. The star is the sauce, a tomato-based umami bomb, paired with a classic seared shrimp. Served with quinoa and a side salad, this meal took 20 min tops. G said it had cajun-like flavor. You decide.
- Add 18 shrimp, thawed and deveined to bowl with 1 tbsp (or more) mince garlic, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp lemon zest if you’re feeling fancy, and a pinch of salt.
- Add enough olive oil to coat shrimp (1tbsp?) and toss all together.
- Let sit while you start the tomatoes.
- In a hot pan on medium-high heat, add cherry tomatoes and a touch of avocado oil so they don’t burn.
- Add a bit of water (2tbsp?) and quickly cover the pan to let the steam do the work. The goal is to deflate them so they release their juices naturally. Do not squish.
- This takes 5+ minutes covered so you can prep your shrimp during this time.
- In a ripping hot pan, sear the shrimp no more than 2 min each side. Over cooked shrimp is a crime.
- Set aside on a plate while you finish the tomatoes.
- Once the tomatoes are deflated, add 1/3 cup wine or just water/stock, 1-2 tbsp soy sauce, some dried oregano, and let that cook down uncovered into a sauce.
- Once at the desired consistency, add 1 tbsp of miso paste and mix it in, then turn off the heat.
--- If you're feeling it, incorporate a pat of butter to the sauce here, or olive oil.
Good served over quinoa or rice.
Notes:
- If sauce gets too thick just loosen with water/stock/wine.
- Can be used as a lite sauce for pasta too but use more tomatoes and liquids.