2
lbs. shrimp
1/2 c. olive oil
1 large onion chopped fine
3 cloves of garlic chopped fine
1 bell pepper chopped fine
1/2 c. chopped parsley
1 can tomato sauce (or rotel tomatoes blended)
1/2 c. tomato catsup
1 can sweet pimenos
1/2 c. dry cooking wine
1 tsp. vinegar
1 bay leaf
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. Worcestershire sauce
hot sauce to taste
Peel,
devein and rinse the shrimp. Heat olive oil in a large, heavy iron pot.
When oil is very hot, put the shrimp in and cook until pink. Add the
onion, garlic and bell pepper. Saute for about 5 minutes until onions are
transparent. Add the remaining ingredients and stir to mix well.
Continue to stir every 5 minutes. Cook on low heat for 25-35 minutes.
Serve over rice. Makes 6 servings.
Compliments
of Frank Sterling