Shrimps in tomato sauce

I was glad to discover this dish in my Greek fasting book. I was sure that the monks who had gathered the recipes loved to eat well. And why would they not. Big shrimps or prawns in a juicy tomato sauce sound like a great fasting dish to me. The few ingredients used in this recipe combine to a truly tasteful feast. I altered the original recipe with some Kefalograviera cheese. Any hard, slightly salty cheese can be used such as Parmesan.

Bring water to boil in a pot. It should just be enough water to over the following ingredients well. Add the peeled carrot, the parsley, and the shrimps. Let it boil for 10 minutes. Drain the water but collect it when draining. Set the shrimps aside and let them cool down a bit.

Cut the carrots into cubes.

Fry the cubed onion in a pan with olive oil. Add the Chili, Salt and pepper as well as the minced garlic. Meanwhile peel the tomatoes and cube them. Add to the pan and fry. Now add the tomato paste and the carrot. Fill up with 2 ups of the boiling liquid. Let it simmer on small flame.

Fry 2 cups of rice with a bit of olive oil in  a small pot. Add salt and 4 cups of the boiling liquid. Cover, turn off the heat and let it sit on the stove. This only works on old fashion stoves. In case you are using a modern stove with a glass ceramic field just let it simmer on small heat for approx. 20 minutes. Then turn off the heat.

Peel the shrimps. Occasionally stir the tomato sauce and add some liquid if needed. Once the tomato sauce has thickened add the finely chopped garlic and the shrimps. Add shredded Cheese and mix. Let the dish sit for 5 minutes, then serve with the rice.