Italian-Style Creamy Tomato Shrimp (Khorak Meygoo Italiani)

Place the cleaned shrimp in a bowl and pour in enough beer or malt beverage to fully cover. Refrigerate and marinate for about 12 hours to tenderize and lightly flavor the shrimp. Drain thoroughly before cooking.

Heat the olive oil in a saucepan over medium heat. Add the grated tomatoes and cook, stirring occasionally, until most of the liquid evaporates and the sauce thickens slightly.

In a bowl, beat the eggs well. Reduce the heat to low and slowly pour the eggs into the tomato mixture, stirring gently until the eggs are just set and the sauce looks creamy.

Add the cream, stir until smooth and unified, then remove the sauce from the heat and set aside.

In a separate pan over medium heat, add a little olive oil if needed. Sauté the chopped onion until soft and lightly golden, then add the garlic and cook briefly until fragrant.

Add the drained shrimp to the onion and garlic. Season with salt and pepper, and cook just until the shrimp turn pink and are cooked through.

Transfer the shrimp to a serving dish and generously spoon the warm tomato-cream sauce over the top. Serve immediately while hot.