Shrimp in a cauldron on a fire

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Remove the shrimp from the freezer in advance and leave to defrost at room temperature. You can use ordinary shrimp, or royal. Peel the bulbs and wash them in clean water.

2. Step 2:

   

   Light a fire, set a cauldron over it.

3. Step 3:

   

   Pour in vegetable oil, heat it up and send the bulbs to fry. Wait for the moment when the onion turns golden (it will take about five minutes). Do not forget to stir the onion periodically with a slotted spoon so that it is evenly fried on all sides.

4. Step 4:

   

   Add the shrimp to the cauldron, mix well and add salt to taste. Cook for about ten minutes, while trying to keep the fire at maximum. Do not forget to mix everything well sometimes so that the dish does not burn. If the shrimp begin to burn from a strong fire, then remove some of the wood from under the cauldron to reduce the flame.

5. Step 5:

   

   While the shrimp are cooking, peel the garlic and rinse the teeth under running clean water. The amount of garlic can be adjusted to your taste, use it more, less, or completely exclude it from the list of ingredients. Chop the cloves in a convenient way for you, you can cut them finely by hand, or pass them through a press. I like large pieces of garlic in a ready-made dish, so I cut each clove into 4-6 pieces.

7. Step 6:

   

   Send the garlic to the cauldron, stir and cook for five minutes.

8. Step 7:

   

   At this time, you can do tomatoes. Rinse them in water and dry them with napkins. Cut some of the tomatoes into slices, having previously removed the places where the stalk was attached (I cut 3 tomatoes).

9. Step 8:

   

   Add tomatoes to the cauldron.

10. Step 9:

    

    I cut the other two tomatoes in half and squeezed the juice into the shrimp. You can skip this step and cut all the tomatoes into slices.

11. Step 10:

    

    Mix everything thoroughly and simmer on a low fire for about 5 minutes. Then immediately remove the cauldron from the heat and serve the dish to the table.