Servings: 4
Yield: 4 cups
Categories: Fish & Seafood, Soups & Stews, The Florida Tomato Committee
1 pound fresh Florida tomatoes
1 tablespoon olive oil
1 cup chopped onion
1 teaspoon minced garlic
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon ground ginger
1 pound shrimp, peeled and deveined
Use tomatoes held at room temperature until fully ripe. Core and coarsely chop tomatoes (makes about 3 cups). In a large saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir until softened, about 5 minutes. Add tomatoes, soy sauce, sesame oil, sugar and ginger; bring to a boil. Reduce heat to low; simmer, covered, for 30 minutes. Stir in shrimp and return to a boil. Reduce heat and simmer, covered, until shrimp are cooked through and turn pink, 3 to 5 minutes. Serve garnished with chopped cilantro, if desired.
Yield: 4 cups
Categories: Fish & Seafood, Soups & Stews, The Florida Tomato Committee
1 pound fresh Florida tomatoes
1 tablespoon olive oil
1 cup chopped onion
1 teaspoon minced garlic
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon ground ginger
1 pound shrimp, peeled and deveined
Use tomatoes held at room temperature until fully ripe. Core and coarsely chop tomatoes (makes about 3 cups). In a large saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir until softened, about 5 minutes. Add tomatoes, soy sauce, sesame oil, sugar and ginger; bring to a boil. Reduce heat to low; simmer, covered, for 30 minutes. Stir in shrimp and return to a boil. Reduce heat and simmer, covered, until shrimp are cooked through and turn pink, 3 to 5 minutes. Serve garnished with chopped cilantro, if desired.
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