A fragrant fusion dish where succulent shrimp are poached in a silky tomato-butter sauce and served over fluffy, seasoned rice.
180 gShrimps
50 gButter
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180 gTomatoes
50 gOnion
0.5 cupRice
2 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Boil the rice in salted water until fluffy and tender, then drain and set aside.
Heat the oil and a small portion of the butter in a pan, and sauté the onions until soft and translucent.
Add the diced tomatoes and cook over medium heat until they break down into a smooth, thick sauce.
Lower the heat and stir in the remaining butter until melted and emulsified into the tomato mixture.
Gently place the shrimp into the warm tomato-butter sauce and season with salt and black pepper.
Poach the shrimp slowly in the sauce until they are just pink and opaque.
Serve the saucy shrimp over the warm rice, ensuring the rice absorbs the tomato-butter glaze.