Camarones Sagua (Cuban Shrimp in Sofrito)

Step 1: Heat the olive oil in a skillet over medium heat, and saute the red peppers for 4 minutes. Add the parsley, peas and the sofrito. Stir well and continue cooking for 1 minute more.

Step 2: Add the fist stock and bring to a boil, then reduce heat and simmer for 12 minutes, stirring occasionally. Season to taste with salt and pepper.

Step 3: Add the shrimp and cook until the shrimp is opaque and done, about 3 more minutes depending on the size of the shrimp. Taste the sauce and adjust seasoning to your taste.

Optional: Place the cornstarch in a small bowl and stir in water to make a thin slurry. Add a bit of the slurry to the sauce to thicken - adding as much as needed to your liking, discarding what you don't use. Don't add it all at once!!!

Step 4: Garnish as you like, and serve immediately. Best served with white rice.