Ingredients
- 1 pound shrimp (large shrimp shelled and deveined)
- ¼ cup olive oil
- ½ onion (medium Spanish onion, finely chopped)
- ½ green bell pepper, (cored, seeded, finely chopped)
- 2 tablespoons garlic, minced
- ¼ cup dry white wine
- 1 can (15 ounce) tomato sauce
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- Salt & pepper to taste
- 1 cup olives (pimento-stuffed)
How to Make
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Make the Sofrito
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Step 1: Heat the olive oil in a large skillet over medium-high heat until just fragrant.
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Step 2: Add the onions, green peppers, and garlic; cook for 3 to 4 minutes or until the onions are translucent. De-glaze the sofrito by adding the dry white wine stirring gently.
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Step 3: Add the tomato sauce, oregano, and cumin into the pan bring the sauce to a simmer and then reduce the heat to medium-low heat.
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Step 4: Add the olives and allow the sauce to simmer gently for about 15 minutes.
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Step 5: Add the shrimp and cook in the sauce for 3 to 4 minutes or until the shrimp is fully cooked through stirring occasionally and flipping the shrimp about halfway through.
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Step 6: Serve each portion over brown rice and a generous helping of sauce.
We hope you enjoy this recipe!
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