2 Roma tomatoes
1 Medium yellow onion
1 Green Bell Pepper
1 Tbsp minced garlic or 1 garlic clove chopped finely
Salt to desired taste
1 Lb Medium sized shrimp (devined and peeled without tail)
1 Tbsp Extra Virgin Olive Oil
1 Handful of chopped fresh cilantro
2 Tbsp White cooking wine*
1/2 Can of "El Pato" sauce**
1.- Chop all the vegetables into half inch squares.
2.- In a medium/large saucepan at medium heat sautee onion, garlic, tomatoes, bell pepper in the Extra Virgin Olive Oil for about 2-3 minutes then add shrimp. Mix all ingredients well.
3.- Add chopped cilantro, cooking wine, salt mixing frequently while still in medium heat for 2 minutes and then add the "El Pato" sauce. Simmer for about 3 minutes and cover at low heat.
|To know if shrimp is well cooked it should be a light pink hue.|
* I use Goya's White Cooking Wine. You can find it in the Hispanic food aisle.
|** El Pato sauce can be found in the Hispanic food aisle also. |
Serve with rice either white or Mexican style.