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!
Notes
Slightly adapted from Recetas Practicas de Cocina de la Cuba de Ayer Cookbook from 1971