• Brimstone Farms

Recipe Of The Month



  • 1 tablespoon olive oil

  • 1/2 cup finely chopped onions, (or 1 small onion, finely chopped)

  • 1/2 cup finely chopped green bell peppers

  • 3 cloves garlic, minced

  • 12 ounces tomato sauce

  • 1/2 cup dry cooking wine or vino seco

  • 1 tablespoon white wine vinegar

  • 1/3 cup sliced jarred red pimientos

  • 1 bay leaf

  • 2 tablespoons finely chopped fresh parsley

  • 1/2 teaspoon oregano

  • Hot sauce to taste

  • Salt and pepper to taste

  • 2 pounds large shrimp, peeled and deveined (tails off, optional)

  • 2 chopped green scallions (for garnish)



  • In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.

  • Stir in tomato sauce, wine, vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.

  • Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over steamed white rice. Garnish with green scallions. Enjoy!

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