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Our tomatio mixture is starting to bubble up so now we are going to add our shrimp and move them around just underneath the sauce
on the spot on the pan where it is the hottest so we want to do this to let the flavor cook
into the shrimp and also to act sort of as an insulators to bake it up. You can see the
butter is starting to separate and this is starting to simmer so we are going to want
to reduce whatever juice we have in here by about half and we are going to be adding some more. You
can see the shrimp is just starting to turn.