Shrimp With Tomato, Chilies And Pepper

• 2 tbsp vegetable oil
• 1 tbsp ground garlic
• 2 red bird's eye chilies, chopped
• 1 tsp tomato paste
• 12 to 16 jumbo shrimp, peeled, deveined, with tails on
• 3 tbsp sugar
• 1 tsp cracked black pepper
• 1/3 cup Asian fish sauce
• 3/4 cup fish stock or water
• 1/2 ripe tomato, diced
• 1 green onion, sliced
• 1 small handful cilantro leaves, minced

1. 1. Place the oil, garlic and chilies in a wok over medium heat; stir-fry until fragrant, 30 seconds. Add the tomato paste, shrimp and sugar. Toss to combine. Add the pepper, fish sauce, fish stock and tomato. Increase the heat to high; heat to a simmer. Cook until shrimp are cooked through and turn pink, about 2 minutes.
2. 2. Transfer the shrimp to a serving platter; cook the sauce to reduce, about 2 minutes. Pour over shrimp. Garnish with green onion and cilantro.

vegetable oil, ground garlic, red bird, tomato, jumbo shrimp, sugar, black pepper, fish sauce, fish stock, tomato, green onion, handful cilantro

Taken from www.epicurious.com/recipes/member/views/shrimp-with-tomato-chilies-and-pepper-50038733 (may not work)