Created by JostLori on October 2, 2017
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.
Step 4: Garnish as you like, and serve immediately. Best served with white rice.