Noray shrimps in brava sauce

• Peel the shrimps and freeze the heads and shells for other uses.

For the sauce:

• In a wide, low saucepan, fry the spring onion and garlic with a pinch of EVOO until it´s lightly browned.
• Add the ginger, stir, and add the peanut butter, chili and lemon juice. Season to taste with salt and pepper.
• Turn a few times to fry well and add the tomato sauce.
• Boil slowly for a few minutes, tasting the seasoning and adjusting the intensity of spiciness if needed. If you feel like more powerful, add more chili or a few drops of Tabasco. The tomato sauce, after about 15 minutes of slow boiling, will acquire a very suggestive dark hue.

FINAL AND PRESENTATION:

• Add the shrimps to the sauce and shake them, turning off the heat quickly so that they do not dry out. They should be juicy inside.

Sprinkled with fresh coriander and accompanied with white rice, just boiled, they are a great recipe. Half the volume of the tomato sauce can be replaced by unsweetened coconut milk. The result is equally extraordinary.