This is one of the few Cuban dishes that is a little spicy, rather, it is redolent with garlic and tomatoes and the succulent flavor of fresh-caught shrimp. As all Cuban favorites, it is served with white rice and either ripe or green plantains. Add a green salad and garnish with some cilantro and you're good to go. Delicious!
- olive oil
- 2 cups chopped onions
- 1⁄2 cup diced red pimiento
- 1⁄4 cup orange bell pepper, cut into 1/2-inch strips
- 1⁄4 cup green bell pepper, cut into 1/2-inch strips
- 1⁄4-3⁄4 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon salt (or to taste)
- fresh ground black pepper (or to taste)
- 4 garlic cloves, minced
- 1 cup dry white wine
- 3 bay leaves
- 1 teaspoon ground oregano
- 1⁄2 cup chopped parsley or 2 tablespoons fresh cilantro
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- 2 lbs medium shrimp, peeled and deveined
- 1 teaspoon soy sauce
- hot sauce, a few splashes (optional)
- 2 cups fluffy white rice (optional)
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion; sauté 2 minutes.
- Add bell peppers, crushed red pepper, salt, garlic, bay leaf, oregano, and soy sauce; sauté 4 minutes.
- Add tomatoes; cook 6 minutes or until liquid is almost evaporates, stirring frequently.
- Add white wine and cook another minute or so.
- Stir in shrimp and cook another 4 minutes or until shrimp are done, stirring frequently.
- Remove shrimp mixture from heat.
- Pour over rice.