Tomato Garlic Butter Prawns

Directions

• First, we need to open the back of the black tiger shrimp with scissors, so that it is easier to shell. Leave a small tail, and then remove the shrimp head. Don’t throw away the shell and head because they are important ingredients for cooking later.
• The peeled black tiger prawns need to be cut open the back to remove the shrimp thread. You can cut it deeper so that it will look better when cooking.
• For the side dishes, chop onion into mince, garlic into mince, cherry tomato into small pieces, bacon sliced, and parsley chopped
• Let’s make a prawn soup first, which is to use our prawns shell and head. Pour a lot of olive oil into the pot and then add the prawns head and prawns shells and stir fry, about 3 minutes, then add a cup of water, cook for another 3 minutes, then filter out the prawns shells, leaving the prawns soup aside.
• Put olive oil in the pan, put the bacon down and fry it crisply, take it out and set aside.
• Then add the prawns in the pan, fry them for 30 seconds on each side, then take them out on the plate.
• Add olive oil to the pan again, stir fry with onion, garlic and tomatoes, add two spoons of tomato paste, then add the prawn soup we just made, add salt, sugar, and black pepper to season it.
• Finally, add the cooked prawns, wait until the prawns meat is completely covered by the soup, add parmesan cheese powder, and serve.
• On serving, sprinkle more Parmesan cheese, bacon slices, and finally a pinch of chopped parsley, and it’s done
• Squeeze a little lemon juice when eating