Cuban styled shrimp served over white rice. This is a meal my mother used to make for us. However, she didn’t use recipes so here’s one courtesy of Ana Quincoces Rodriquez, Cuban Chicks can Cook.
2 pounds medium peeled and de-veined shrimp
1/2 cup olive oil
1/2 cup dry cooking sherry
1 1/2 tomato sauce
1 medium green pepper finely diced
1 large Spanish onion finely diced
4 garlic cloves minced
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon oregano
1/2 cup fish or vegetable stock
In a large heavy pot heat the oil over medium heat. Add the garlic, onions, and pepper and saute for 5 to 10 minutes. add the tomato sauce, wine, stock, bay leaf, salt and spices and bring to a boil. Cover and reduce heat and simmer over low heat for about 30 to 40 minutes.
Adjust the seasoning by adding salt if necessary and bring to a boil again. Add the shrimp while stirring frequently till it turns pink for about 5 to 10 minutes. Allow the shrimp to sit for a few minutes to allow the flavor to penetrate fully.