This is one shrimp recipe that I learned to make from my mother, and which my sons love to the max. It is so easy to make, and ingredients are easy to find.
The grocery store here (Hannaford) carries their brand of shrimps packed according to whether they are cooked or not, and according to size. I usually like to get the one labeled "Jumbo E-Z Peel." These shrmps are already deveined. I do not like the cooked ones, or the ones without shell, because for me, the uncooked ones have more flavor. I like those with shell for purposes of flavoring the broth or sauce, although I usually remove the shell before cooking the shrimp, then I just put in a small strainer the shells so I can dip them in the boiling broth (if applicable to the dish I am cooking).
1 tbsp butter
2 cloves of garlic, minced
1 small can of sliced button mushrooms, drained (optional)
1 pack (1 lb) shrimps
For the sauce, mix well:
1 tbsp cornstarch
1/4 cup tomato ketchup
2 tbsp soy sauce
1/2 cup water
2 tbsp sugar (or to taste)
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
Melt the butter in medium heat, then saute the garlic, followed by the mushrooms if using, then the shrimps.
As soon as the shrimps start turning pink, add the sauce mix and cook further until sauce thickens or the shrimps are completely cooked, stirring frequently. Adjust the taste with salt and pepper as needed. If it turns out too dry too fast, add small increments of water (by tablespoons).
Spoon onto a dish and serve with hot plain rice.