1 Tablespoon olive oil,
1 small onion, diced
1 green bell pepper, chopped (optional)
1 clove garlic, minced
1 can whole tomatoes (processed in blender), 24 ounces
1 can tomato paste, 6 ounces
1/2 teaspoon Oregano
1 teaspoon Parsley
1/2 teaspoon Basil
1/2 teaspoon Salt
1/4 teaspoon Pepper
2-3 Bay leaves
1 pound shrimp, cut in small pieces (peeled & de-veined)
Tabasco Sauce (to taste, I do a few shakes)
Rice
Sauté onion and bell pepper in olive oil; 4 to 5 minutes, until softened. Add garlic for 1 minute, stirring constantly. Next add pureed tomatoes, tomato paste, and spices. Mix well. Simmer for 45 minutes with lid on, stirring occasionally.
Add shrimp and simmer with cover on 10 minutes, or until shrimp is pink. Add a few shakes of Tabasco Sauce and remove bay leaves. Serve over rice, add more Tabasco as needed.
