Shrimp in Tomato Butter Sauce

How to prepare shrimp in tomato butter sauce

1. Clean the shrimp completely. Pat them dry thoroughly with paper towels and then sprinkle with salt and mix with 1 tablespoon of oil.
2. Spread the bread on one side with a thin layer of butter. Slice the tomato not too thin so it holds up during cooking and brush with a little oil on both sides.
3. Heat a large pan well (about 26-30 cm). Place the bread butter side down and fry for 1-2 minutes, just until nicely golden.
4. Then place the tomatoes in the pan and cook them for 2 minutes per side. Remove them to a bowl. Peel off the skin, it will come off easily. Then mash them well with a fork, sprinkling with a little salt. If you feel any hard parts (around the stem area that won't mash), remove them from the purée.
5. Wipe the pan with a paper towel if tomato juice has caramelized on the bottom. Fry the shrimp in batches without crowding the pan. Fry for 2 minutes per side, just until they turn pink and lightly golden.
6. When all the shrimp are done, put them all back in the pan and remove the pan from heat - it should be very hot now. If it's extremely hot, let it cool down for 1 minute.
8. Then add the butter and shake the pan so the butter melts and coats the shrimp. Immediately add the lemon juice, put the pan back on heat and let it come to just one boil.
9. Add the tomato purée and chopped parsley and let them simmer together until the sauce thickens, about 2 minutes.
10. Add the crushed garlic and chopped basil and let it simmer together for 1 more minute. Taste for salt.
11. Serve immediately with the toasted bread.
    

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