Cuban Garlic Shrimp

This is a special dish. It is my Grandma's recipe and has only undergone minor adjustments since I started making it. Camarones al Ajillo is a family favorite, so I wanted to bring a taste of my Cuban heritage to your dinner tables! Serve by itself or with Spanish rice... and maybe some Sangria to wash it down.

Ingredients

2lbs raw shrimp

1 red bell pepper, sliced

1 green bell pepper, sliced

½ yellow onion, sliced

6 cloves of garlic, pressed

½ cup EVOO

½ cup dry white wine

1-2 TBSP tomato paste

1 TBSP white vinegar

1 bay leaf

Salt

Preparation

Peel and devein shrimp. Keep in a bowl in the refrigerator until it's time to toss them in the pot.

In a deep frying pan, sauté garlic, onions, and peppers in EVOO over medium heat. Once the vegetables become fragrant, dust with salt. Add white wine, tomato paste, vinegar and bay leaf. Stir until combined. Add a little more salt, stir, and drop heat to simmer. Allow to simmer for 20 minutes.

After the 20 minutes, taste the sauce to determine if you need any more salt. Add the shrimp to the pan, stirring so the sauce coats them. Put a lid on the pan and allow to simmer for 7 minutes, stirring halfway through.