Recipe contributed by Aylin Barrios
This dish is as rich in flavors as it is in antioxidants--like astaxanthin from the shrimp, lycopene from the tomatoes, allicin in garlic, and quercetin in onions! Shrimp are also a great, low-calorie protein rich in healthy omega 3 fatty acids for heart health. They once had a bad reputation for being high in cholesterol, but research has since shown that saturated and trans fats affect our cholesterol levels more than healthy foods that are naturally high in cholesterol, so enjoy those shrimps in moderation.
This dish is quick, easy, spicy and full of flavor!
Ingredients
2 Tbsp olive oil, divided
1 lb shrimp, raw, peeled and deveined (keep shells)
½ medium yellow onion, finely diced
½ red bell pepper, finely diced
½ green bell pepper, finely diced
4 garlic cloves, finely diced
3 bay leaves
1 tsp dried oregano
Salt and pepper to taste
¼ cup dry white wine
8 oz tomato sauce
2 tsp hot sauce of your choice (optional)
Steps
Make a quick shrimp stock: Heat 1 Tbsp oil in a large skillet over medium-low. Add the shells, cook for 2-3 minutes, stirring often. Add 1 to 1 ½ cups water to the shells and bring to a simmer for 5-7 minutes. Drain the shrimp stock into a small bowl and save. Press the shells with a large spoon to get the most flavor out.
In the same skillet, heat 1 Tbsp oil over medium heat. Add onions and bell pepper and cook for 4-5 minutes or until translucent.
Stir in the garlic, bay leaf and oregano. Season with salt and pepper. Cook for 20-30 seconds.
Add the white wine, and ½ cup of the shrimp stock. Simmer for 1-2 minutes, or until the liquid has reduced by half.
Add the tomato sauce, reduce the heat to low, and let the sauce come to a simmer.
Finally, add the shrimp and hot sauce. Cook for 2-3 minutes or until the shrimp have turned pink. Adjust the seasoning to taste.
Serve with white rice and sweet plantains.
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