Shrimp in Spicy Tomato Sauce

👨‍🍳 Method

For the Tomato sauce

1. 1
   Heat the olive oil in a wide pot over medium heat.

   ⚙ Pan-fryingStoveWide, shallow pot
2. 2
   Add the onion and fry for 8–10 minutes, stirring, until the onion is soft and deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns fast and turns bitter. Add it only once the onion has softened, over medium heat, and add the next ingredient as soon as it smells.
4. 4
   Add the cumin and paprika and stir about a minute, until fragrant.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

To assemble

1. 5
   Pour the wine into the sauce and cook 3 minutes, until the smell of alcohol cooks off.

   Stove
2. 6
   Add the shrimp to the sauce and cook just 4–5 minutes, uncovered, until pink and curled.

   Stove

   💡Shrimp cook in a few minutes: turn off the heat when they are pink and curled, or they turn tough and rubbery.
3. 7
   Turn off the heat and stir in the lemon juice and cilantro.
4. 8
   Serve over white rice.