In a large skillet, heat oil over medium-high heat.
Sauté́ garlic, onion and bell pepper for 5 to 7 minutes or until they begin to brown. Add shrimp and cook for an additional 3 to 5 minutes or until the shrimp are almost fully cooked. Add the crushed tomatoes, salt, cloves and black pepper; cook for 4 to 6 minutes until hot and desired consistency is achieved.
Remove the skillet from heat and stir in the vanilla extract; season to taste with salt and pepper.
Serve over hot rice.
Shrimp are safe to eat when cooked to 120°F. They should change to a white color. Be sure not to overcook as they will shrink up and become tough.
Like more spice? Sprinkle with red pepper flakes before eating
In a large skillet, heat oil over medium-high heat.
Sauté́ garlic, onion and bell pepper for 5 to 7 minutes or until they begin to brown. Add shrimp and cook for an additional 3 to 5 minutes or until the shrimp are almost fully cooked. Add the crushed tomatoes, salt, cloves and black pepper; cook for 4 to 6 minutes until hot and desired consistency is achieved.
Remove the skillet from heat and stir in the vanilla extract; season to taste with salt and pepper.
Serve over hot rice.
Shrimp are safe to eat when cooked to 49°C. They should change to a white color. Be sure not to overcook as they will shrink up and become tough.
Like more spice? Sprinkle with red pepper flakes before eating
Madagascar Bourbon Pure Vanilla Extract
