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Add half of the 150 g butter to a pan over medium heat.

Add the chopped 2 tomatoes to the pan and let them cook down for a few minutes, stirring occasionally.

While the tomatoes are cooking, blend the 1 bunch parsley, 1 bunch cilantro, 5 garlic cloves, and 1 spicy pepper into a rough herb mixture using a blender or food processor.

Add the blended herb mixture to the pan with the cooked tomatoes and butter, stirring to combine.

Add the 450 g frozen shrimp (which were peeled and soaked in lemon water) to the pan and stir everything together.

Season with the 1/2 chicken stock cube, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon paprika powder, and 1 tablespoon cumin powder. Mix well to ensure the seasonings are evenly distributed.

Add the remaining 150 g butter (the other half) to the pan and let everything simmer for about 5 minutes until the shrimp are fully cooked and opaque.

Taste the dish and adjust the spices if needed.

Plate the shrimp and finish with a squeeze of fresh juice from the 1/2 lemon.

Serve hot with bread, rice, or pasta to soak up the buttery sauce.


Add half of the 150 g butter to a pan over medium heat.

Add the chopped 2 tomatoes to the pan and let them cook down for a few minutes, stirring occasionally.

While the tomatoes are cooking, blend the 1 bunch parsley, 1 bunch cilantro, 5 garlic cloves, and 1 spicy pepper into a rough herb mixture using a blender or food processor.

Add the blended herb mixture to the pan with the cooked tomatoes and butter, stirring to combine.

Add the 450 g frozen shrimp (which were peeled and soaked in lemon water) to the pan and stir everything together.

Season with the 1/2 chicken stock cube, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon paprika powder, and 1 tablespoon cumin powder. Mix well to ensure the seasonings are evenly distributed.

Add the remaining 150 g butter (the other half) to the pan and let everything simmer for about 5 minutes until the shrimp are fully cooked and opaque.

Taste the dish and adjust the spices if needed.

Plate the shrimp and finish with a squeeze of fresh juice from the 1/2 lemon.

Serve hot with bread, rice, or pasta to soak up the buttery sauce.
