Ah, tomato shrimp! You’re low carb and tasty AF.
Yep, this quick and easy dish is a go-to for most Greek cooks — namely my mama. I serve it with rice pilaf or cauliflower rice when I’m living that (sad, sad, sad) low-carb life. So without further ado, here’s my recipe for tomato shrimp:
2 pounds of de-veined shrimp with the tails off
2 cloves of fresh garlic
2 tablespoons of tomato paste
1.5 teaspoons of Calabrian chili paste
Peel 2 cloves of garlic, then roughly chop. Pat the shrimp dry with paper towels. Place in a bowl; season with salt and pepper. Add the chopped garlic, tomato paste, 1 tablespoon of olive oil, and the chile paste. Stir to thoroughly coat. Heat 2 tablespoons of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add 3/4 cup of water. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the shrimp are cooked through.