Servings | Prep Time |
4 | 10minutes |
Cook Time |
65minutes |
|
|
For this recipe I used shrimp size 21-25 per pound. The acid in the tomato will help cook the shrimp so there’s no need to cook longer than a few minutes.
Recipe Source: Adapted from Shrimp and Fingerlings in Tomato Broth, February 2009