• 2 lb medium shrimp
  • 1/2 cup olive oil
  • 1/2 green pepper (in strips)
  • 1/4 red pepper (in strips)
  • 1 medium sized onion chopped
  • 1 can tomato sauce (8oz)
  • 2 garlic cloves
  • 1/2 cup of white, dry wine
  • 1 bay leaf
  • a small jar of pementos
  • a small can of petit pois 
  • Salt and black pepper to taste


Heat up the olive oil in a deep side frying pan and make the Sofrito, onion first, then the garlic, green and red pepper and bay leaf.  When these are soft and the onion translucent, add salt and black pepper, tomato and wine. Once the wine has evaporated, add the lightly salted raw shrimp. Let most of the liquid evaporate and the sauce thicken. Decorate with the red pementos and petit pois.