• 1 pounds large shrimp shelled and de-veined
  • ¼ cup olive oil
  • ½ medium Spanish onion, (finely chopped)
  • ½ green pepper, (cored, seeded, finely chopped)
  • 2 tablespoons garlic, minced
  • ¼ cup vino seco or dry white wine
  • 1 15 oz can tomato sauce
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cumin
  • salt & pepper to taste
  • 1 cup pimento stuffed olives
  1. Make the sofrito. Heat the olive oil in a large skillet over medium high heat until just fragrant.
  2. Add the onions, green peppers and garlic, cook for 3 to 4 minutes or until the onions are translucent. De-glaze the sofrito by adding the vino seco stirring gently.
  3. Add the tomato sauce, oregano, and cumin into the pan bring the sauce to a simmer and then reduce the heat to medium low heat.
  4. Add the olives and allow the sauce to simmer gently for about 15 minutes Add the shrimp and cook in the sauce for 3 to 4 minutes or until the shrimp is fully cooked through stirring occasionally and flipping the shrimp about halfway through.
  5. Serve each portion over brown rice and a generous helping of sauce. makes 4 servings
Recipe by The Hungry Cuban at