2 tablespoons olive oil
1.1 lb (500 grams) medium-sized shrimps
juice of 1 lemon
5 cloves garlic, minced
1 medium onion, chopped
1 green bell pepper, cut in cubes
1 red bell pepper, cut in cubes
4 bird’s eye chilies, chopped (optional)
1/2 cup tomato sauce
1/2 cup water
1 tablespoon chili sauce
salt and pepper, to taste
1 long green chili, sliced thinly, for garnishing
1 stalk green onions, chopped, for garnishing
* Wash shrimps and remove the heads and shells; leaving tails on and then devein. Combine shrimps and lemon juice. Marinate for half an hour in the refrigerator.
* Heat oil in a pan over medium heat. Saute garlic until golden brown and then add onions. Cook for about 2 minutes and then add the shrimps, bell peppers and bird’s eye chilies. Cook for about 3 minutes or until shrimps turn pinkish. Pour in water, tomato sauce and chili sauce. Simmer for another 3 minutes. Season with salt and pepper. Remove from heat.
* Heat the sizzling plate until smoking hot. Transfer the shrimps on it and heat for half a minute.Top with sliced green chilies and chopped green onions. Serve hot and enjoy!