- 1-2 pounds shrimp, cooked or uncooked, peeled and de-veined
- 2 Tbs olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 6 garlic cloves
- ½ cup fresh parsley or parsley flakes
- 28 oz. can of tomato sauce
- 1 jar of pimientos
- ½ cup ketchup
- ½ cup cooking sherry
- 1 Tbsp apple cider vinegar
- 1 bay leaf
- 1 tsp salt
- 1 tsp Worcestershire sauce
- 1 tsp ground black pepper
- Use a big pan because this makes A LOT of food :)
- I have been told that every time you make this, it looks a little different, which I would agree with because instead of measuring everything, it is so much easier to just dump and taste. I eliminated the W. sauce, for instance, and everything turned out just fine.
- This dish is a Cuban one, so thanks to my lovely for introducing me to the flavors!
- Peppers are usually really expensive - luckily this dish asks for green pepper which is usually cheaper than red or yellow. But still, if you see peppers on sale, you can buy them, chop them, and store them in the freezer in a way similar to how you freeze berries: chop the green pepper and layer it on a cookie sheet. Place this in the freezer and let harden. Transfer to a Ziploc and store flat in the freezer.
What you need:
What to Do:
Sauté the onion, green pepper and garlic in the olive oil. Add the rest of the ingredients. Simmer for about 20-25 minutes in low heat. Then add the shrimp and cook until they are pink and slightly curled.
Serve over rice!
Tips from the Chef:
