Ingredients:
- 2 tablespoons oil
- 3/4 cup finely chopped onion
- 2 cloves of garlic, minced
- 2 lbs. ripe tomatoes, peeled and diced small
- ground pepper to taste
- 2 bay leaves
- 2 Serrano or jalapeños, finely chopped
- salt to taste
- 2 cups of water
- 1 tbsp of butter and 1 tbsp of extra virgin olive oil
- 2 lbs. shrimp, cleaned and deveined
- 1/3 cup of chopped cilantro
- 1/2 a green bell pepper diced small
Optional: If you don't like heat, do not add the Serrano peppers or add less to your preference.
Directions:
Heat the oil in a in a large sauce pan, add the onion, bay leaves, garlic, salt, pepper and saute until translucent. Add the tomatoes, bell peppers, Serrano peppers, 2 cups of water and simmer for about 10 minutes until the tomatoes have cooked through. In another pan, heat the butter and olive oil, add the shrimp and cook it for about 2 minutes just until they turn pink. Then add the shrimp to the sauce cover and simmer for about 3 minutes to bring the flavors together. Add salt to taste.
Serving suggestions:
Serve warm with a side of white rice, beans, or steamed vegetables, or green salad.