Stir-Fried Shrimp And Tomato

• 2 tbsp peanut oil
• 1 2/3 lbs jumbo shrimp, peeled, heads and tails on, shells reserved
• 1 tbsp grated ginger
• 4 cloves garlic, crushed
• 1 None long red chili pepper, seeded and finely chopped
• 1 tbsp tomato paste
• 9 oz cherry tomatoes
• 2 tbsp sugar
• 2 tbsp fish sauce
• 1/2 tbsp rice wine vinegar
• None None Fish sauce and black pepper, to taste
• 2 None green onions, thinly sliced
• None None Steamed white rice, to serve

1. Heat 1 tbsp of the oil in small saucepan on high heat. Add reserved shrimp shells and cook for 1-2 mins until they change color. Add water to cover and bring to a boil. Reduce heat to medium; simmer, uncovered, for 15 mins. Strain. Discard shells.
2. Heat remaining 1 tbsp oil in wok on high heat. Add shrimp and stir-fry for 1-2 mins, until they change color. Add ginger, garlic and chili pepper and stir-fry for 30 seconds, until fragrant. Stir in tomato paste and cook for 1 min.
3. Pour strained shrimp stock into the wok. Add tomatoes, sugar, fish sauce and vinegar. Bring to a boil on high heat. Reduce heat to medium and simmer for 1-2 mins.
4. Season to taste with fish sauce and black pepper. Sprinkle with green onions and serve with steamed white rice.

peanut oil, jumbo shrimp, ginger, garlic, long red chili pepper, tomato, tomatoes, sugar, fish sauce, rice wine vinegar, black pepper, green onions, white rice

Taken from recipes-plus.com/api/v2.0/recipes/20944 (may not work)