Ingredients
- 1/2 Kg headless shrimp 21_25
- 1/2 onion in brunoise
- 1/2 green or red bell pepper in brunoise
- 2 large garlic cloves, minced
- 1 teaspoon ground pepper or to taste
- 1 teaspoon chili flakes
- 2 tablespoons tomato paste
- 4 tomatoes perita chopped
- 1/2 cup dry white wine
- 1/2 cup chopped parsley
- 5 tablespoons olive oil
- c / n salt
Lets go cook
The shrimp are peeled and deveined, set aside.
Put the onion, garlic and pepper in the hot oil with a pinch of salt to make them sweat. The tomato is added until it begins to release its juices and the spices and tomato paste are added.
When the tomatoes begin to fall apart, the wine is added and the alcohol is allowed to evaporate.
The shrimp are added, seasoned with salt, pepper and half the parsley, covered and left for 6 minutes.
Sprinkle with the rest of the parsley and serve with rice to taste.