Home   |   Food Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes



More than 1,000 schools & classes in all 50 States, Online and Worldwide



A succulent and spicy appetizer or small plate fare.
Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 4 servings (4-5 shrimp each)



    • 2 tablespoons Hunt’s Tomato Paste
    • 2 tablespoons Asian chili garlic sauce
    • PAM Professional No-Stick Cooking Spray
    • 1 pound medium shrimp (16 to 20 count), peeled and deveined
    • 1 lime, cut into wedges


Combine tomato paste and chili sauce in small bowl.

Spray wok or large skillet with cooking spray; heat over high heat until hot.

Add shrimp; cook 5 minutes, or until shrimp turn pink, stirring frequently.

Add tomato paste mixture; toss to evenly coat shrimp.

Divide shrimp evenly among 4 serving plates.

Squeeze 1 lime wedge over shrimp on each plate before serving.

Serve with additional lime wedges.

Recipe courtesy of Hunt’s Tomatoes (hunts.com)


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo



Popular Pages

Palm leaf for festivals