Ingredients:
1/4 cup vegetable oil
1 lb shrimp, shelled and deveined
1 green bell peppers, cut in 1-inch squares
1 medium onions, coarsly chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 (14 1/2 ounce) cans whole tomatoes
1/4 lb mushrooms, quartered
1/4 cup dry vermouth
1/8 teaspoon hot pepper sauce
2 tablespoons cilantro
1 tablespoon lime juice
Directions:
Heat oil in a large skillet on medium heat.
Add shrimp and saute until pink.
Remove shrimp and add green pepper, onion, garlic, and chili powder; saute 5 minutes.
Add undrained tomatoes and stir in mushrooms. vermouth, and hot pepper sauce.
Bring to a boil and reduce heat; simmer, stirring occasionally, 15 minutes.
Stir in shrimp, cilantro and lime juice and serve over rice.
Servings: 4-6
Time preparation: 5 min.
Time total: 20 min.