1/2cupfinely chopped onions(or 1 small onion, finely chopped)
1/2cupfinely chopped green bell peppers
3clovesgarlicminced
12ouncestomato sauce
1/2cupdry cooking wine or vino seco(sub for vegetable stock)
1tablespoonwhite wine vinegar
1/3cupsliced jarred red pimientos
1bay leaf
2tablespoonsfinely chopped fresh parsley
1/2teaspoonoregano
Salt and pepper to taste
2poundslarge shrimppeeled and deveined (tails off, optional)
Instructions
In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.
Stir in tomato sauce, wine (or stock), vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.
Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over rice or with veggies. Enjoy!
Video
Notes
Slightly adapted from Recetas Practicas de Cocina de la Cuba de Ayer Cookbook from 1971