I nicked this Thai recipe from the Seattle Times. It is quick and defintely a keeper. It also was scoffed up before I could get a picture. (camera was still in my luggage) Try it, you will like it.
60 ml of vegetable oil
30 ml minced garlic
2 red bird's eye chilies, chopped
1 teaspoon of tomato paste
12-16 jumbo shrimp, peeled, deveined, with tails on
3 tablespoons of sugar
1 teaspoon of freshly ground black pepper
75 ml Asian fish sauce
100 ml fish stock or water
1/2 ripe tomato, diced
1 spring onion, sliced
1 small handful of cilantro leaves, minced
Then do the following:
Place the oil, garlic and chilies in a wok over medium heat; stir-fry until fragrant, 30 seconds. Add the tomato paste, shrimp and sugar. Toss to combine. Add the pepper, fish sauce, fish stock and tomato. Increase the heat to high; heat to a simmer. Cook until shrimp are cooked through and turn pink, about 2 minutes.
Transfer the shrimp to a serving platter; cook the sauce to reduce, about 2 minutes. Pour over shrimp. Garnish with spring onion and cilantro.
Makes: 4 servings