Serves 2

1 pound 16-20 count headless shrimp

1 cup diced onions

2 T chopped garlic

3 T olive oil (light)

2 cups diced tomatoes

1 T Red chile sauce (Sambol Oleck)

1 tsp Emmets spice

1/2 pound angel hair pasta

2 T chopped parsley

2 tsp sugar

1/4 cup water

Add olive oil to medium high heat and cook slowly until light bown...10-15 minutes. Then add garlic be careful not to burn and cook 2-3 minutes more then add tomatoes, red chile sauce, spice, sugar and water. Cook on simmer for 15 minutes then add shrimp and parsley and cook for 5 minutes more rotating the shrimp often. Cook until pink then toss with cooked angel hair pasta. Divide into two plates. Serve immediately.

Emmet's Kitchen and Tap
Rob Schluckebier, Chef/Proprietor
111 N. Main St., Fayette, MO 65248
660-248-3363

www.emmetskitchen.com