Black Tiger Shrimps with Tomato Cherries and Garlic


  • 4 big Shrimps per person
  • 100 g ( 1/4 lb) Cherry tomatoes
  • 2 garlic cloves, crushed
  • 2 Tbsp Olive Oil

Cut the cherry tomatoes in half and cook them in a frying pan on a slow to medium heat with the olive oil and the crushed garlic. Once the tomatoes are cooked, add the black tiger Shrimps. Be careful not to overcook the shrimps to avoid them to harden and absorb to much olive oil.

When the shrimps become pink they are generally cooked. You may serve them rapidly with a rice of your choice.

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