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( for 4 people )
1 kg large shrimp, cleaned
100 gr İçim Butter
2 tablespoons parsley, finely chopped
2 tablespoons garlic, finely chopped
2 tablespoons of fresh lemon juice
2 tablespoons fresh basil, finely chopped
2 teaspoons of salt
1 teaspoon red pepper
For the sauce;
1 tablespoon of İçim Butter
1 large clove of garlic, finely chopped
2 sprigs of fresh lemongrass, finely chopped
500 g tomatoes, chopped into cubes
1 tablespoon lemon juice
In a large bowl, mix oil, parsley, garlic, basil, ginger, lemon juice, salt and pepper. Add the shrimps and stir until the shrimps are covered.
Cover the container and refrigerate for at least 2 and at most 4 hours.
Heat the oil in a medium-sized saucepan with a handle. Mix ginger, garlic and lemongrass and cook over medium heat until fragrant, about 2 minutes. Add the tomatoes and cook over medium heat for 10 minutes, stirring occasionally, until it thickens. Let it cool to room temperature, then stir in the lemon juice and coriander leaves.
Season with salt and transfer the sauce to the remekins. Divide the shrimp into 10-12 bottles. Cook in a grill pan over medium heat, turning only once throughout cooking, until shrimp are slightly blackened and have grill marks, about 5 minutes.
Transfer the cooked shrimps to a plate and serve with tomato sauce.