(Cuban Style Shrimp in Tomato based Sauce)
I have finally mastered this recipe and updated it from my mom’s original recipe. You can adjust the Tabasco and red chili flakes to taste. This is traditionally served over a bed of white rice as a meal, but you can also serve it as an appetizer with toasted bread, or you can make my latest creation: “Shrimp in Cuban Enchilado Sauce with Spinach and Parmesan Crisps”
2 lbs. large Shrimp, thawed, peeled and deveined
1 cup Vinegar
Approx 2 oz Extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
½ cup white wine
1 (12 oz.) can of tomato sauce
1 (4oz) jar of Pimentos, chopped finely in small food processor or chopper.
1 tsp. Tabasco (or to taste)
1 pinch of red pepper flakes
1 tsp. Salt (+ more for Shrimp)
1 tsp. Pepper
1 tsp. dried oregano
2 bay leaves
Once shrimp is peeled and deveined. Rinse the shrimp with the vinegar by placing the shrimp in a colander and pour the vinegar over it, allow it to drain. Place colander over another bowl (to catch the vinegar as it drains) and place in the refrigerator until ready to cook.
Add Extra Virgin Olive oil to hot stainless steel pan and sauté onions and garlic until fragrant and onions are translucent, about 2 minutes.
Add white wine, allow mixture to come to a boil for about a minute, then add tomato sauce, chopped pimentos, bay leaves, red pepper flakes, Tabasco, salt and pepper. Stir mixture, allow to come to a boil, cover, reduce temperature to low and allow to simmer slowly for about 25 minutes.
Remove Shrimp from refrigerator, sprinkle with salt, and stir into sauce, raise heat to medium and cover – cook for about 5 minutes.
Remove from heat and pour shrimp with sauce over a bed of white rice (serving 4 people) or serve with toasted bread as an appetizer (serving about 8-10 people, depending on number of shrimp per person and size of shrimp, etc), or follow the directions to create this as an appetizer with spinach and parmesan crisps.