Cuban Shrimp in Savory Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
3 lbs large shrimp, peeled and deveined |
4 tablespoons olive oil |
1 large onion, chopped |
1 large green pepper, chopped |
6 large cloves garlic, minced |
1/2 teaspoon sugar |
8 ounces tomato sauce |
1/4 teaspoon hot sauce (or more to taste) |
3/4 cup dry white wine |
2 tablespoons white wine vinegar |
1 bay leaf |
1/2 cup chopped flat-leaf parsley |
salt and freshly ground black pepper, to taste |
Directions:
1. In a large pan on top of the stove, heat the oil over medium-high heat, and sauté the onions and green pepper for 3 minutes.
2. Add the garlic and cook for 2 minutes. Stir in the remaining ingredients except the shrimp, cover the pot, turn the heat to low, and cook for 20 minutes.
3. Add the shrimp, cover, and cook over low heat for 6-8 minutes until shrimp are just cooked through.
4. Turn off heat and set aside until ready to serve with hot rice (cook rice with a pinch of turmeric for yellow rice; add saffron for a more luxurious yellow rice).
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