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For more recipes, look to Chef Ada's cookbook Eating For Your Heart.
Butterfly the shrimp and season with salt and pepper.Add canola oil to a skillet over medium heat.Place shrimp cut side down, and press down to evenly cook each sideSizzle for about 2 minutes on one side then add cherry tomatoes and garlic.Sizzle shrimp on other side and add chopped coriander.Stir in butter for another additional minute, while basting.Add an ounce of water to deglaze. Turn heat off.To serve, arrange shrimps on a bed of mash potatoes and drizzle with remaining sauce in pan.Serve immediately.