ingredients
500g uncooked shrimp, large, shelled
4 chopped garlic cloves
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon cumin
1/2 teaspoon of curry
3/4 teaspoon table salt
1 tablespoon of extra virgin olive oil
400g canned tomatoes, whole, in juice, roughly crushed
1/2 cup fresh basil, chopped
Preparation
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp, 1 teaspoon garlic and 1/4 tsp salt and sauté until shrimp is cooked through, about 2-3 minutes. Remove them and set them aside
Heat 1 teaspoon more oil in the same pan over low heat. Add the remaining garlic soup and chopped red pepper, caraway and cook and cook, stirring a few times, until fragrant, about 30 seconds.
Add the tomatoes and 1/2 teaspoon salt remaining in the pan and bring to a boil over medium-low heat, scraping the juices from the bottom of the pan. Simmer until the mixture thickens slightly, stirring occasionally, about 10 minutes.
Put the shrimps and juices back into the pan and heat. Stir in basil until softened. Remove from heat and stir in the remaining olive oil.
Serve Shrimps with spicy tomato sauce with rice.