Shrimp in Tomato and Garlic Sauce

1. Devein 500g of large white shrimps and set aside. (Keep the heads, shells and tails which you can use for making shrimp stock in the future)
2. Sauté in 2 tbsp vegetable oil and 2 tsp of butter, 2 medium white onions (minced).
3. Once the onions are translucent, add ½ cup of minced garlic (you may reduce if you don't like that much garlic)
4. Add 2 cups of chopped seedless and skinless tomatoes. (To easily remove the skin, cut a cross mark on the skin and boil the tomatoes in water until it starts to peel off)
5. Once the onion, garlic and tomato are soft enough, mash them to make a paste.
6. Add ¼ cup of thinly sliced garlic for texture.
7. Add ½ cup of white wine (you may also use chicken or shrimp stock) and reduce.
8. Add salt, pepper, sugar and paprika according to your taste.
9. Add the shrimps and cook until pink usually within 2-3 minutes.

To serve, use a deep dish and garnish with chopped green bell peppers just for texture. You may also add fresh cilantro for additional depth in flavor. To add some heat you may use some red pepper flakes, Tabasco sauce or chopped Jalapeno peppers.

Best eaten with steaming white rice.