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Shrimp Sambosa

This was inspired by the Shrimp Sambal at Anthony's Chophouse in Carmel, IN — I kept calling it the wrong thing (Sambosa) that that’s the name now. Essentially, it's my shrimp and grits recipe minus the grits with the addition of goat cheese and fresh tomatoes. Please make garlic bread and sop up the sauce with it.
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Course Dinner

Ingredients
  

  • 2 lbs large raw shelled deveined shrimp
  • 1 lb bacon
  • 1 purple onion diced
  • 1 red bell pepper diced
  • 6 cloves garlic minced
  • 1 can petite diced tomatoes drained
  • 1/4 C dry white wine
  • 2 1/2 C heavy whipping cream
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp red pepper flakes
  • Green onions sliced
  • Cherry tomatoes sliced
  • Goat cheese

Instructions
 

  • Cook bacon but save all the fat.
  • Cook onions and red bell pepper in bacon fat for 20 min.
  • Add the drained petite diced tomatoes, garlic and seasonings and cook 20 min more.
  • Smash everything with a pastry cutter so it’s not so chunky.
  • Add wine and simmer for 10 min then add heavy whipping cream.
  • Allow to reach a simmer before adding all of your shrimp.
  • Cook shrimp for 7 min.
  • Ladle in a bowl that’s been smeared with soft goat cheese.
  • Top with green onions, cooked bacon and fresh cherry tomatoes. It’s perfection.
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