Cuban Shrimp

1 ½ lbs shrimp raw (peeled and deveined) –small shrimp is best, but more work too
1 T olive oil
3 garlic cloves, minced
1 c large onion, chopped
1 c green bell pepper, chopped
2 large tomatoes, chopped
¼ c water
¼ c white wine (can substitute water or chicken stock)
1 ½ t. cumin
¼ t cayenne pepper
2 T tomato paste
½ t each salt, pepper and sugar
1 T cilantro, minced

The original recipe calls for more 2T of olive oil and 2T of butter which you melt in the olive oil at the beginning, but we prefer this lower fat variant.

In a large pan, add the olive oil over low-medium heat. Add the onion, green pepper and sauté until the onion is translucent. Add the garlic cloves and sauté two more minutes.

Ad tomato, tomato paste, water, wine, spices and mix well. Cover, rase heat to medium low and simmer to 5-7 minutes. Add shrimp, make sure they are peeled, deveined and thawed. Cover and simmer for 15 min. alloweing shrimp to shrink and change color. This also serves to allow the shrimp to soak in all the ingredients.

Remove from heat, serve over rice. Sprinkle with cilantro. Enjoy!

Serving Size: 8 servings