Ingredients:
1 lb fresh medium shrimp, peeled and deveined
1 large green bell peppers
1 tablespoon vegetable oil
1 small onions, chopped
5 small tomatoes, peeled and chopped ( 1-1/4 lb.)
12 pimento stuffed olives, whole
1 1/2 teaspoons capers
1 bay leaves
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
lime juice
Directions:
Cut bell pepper into 1-1/2″x1/2″ strips. Heat 1 Tablespoon oil in a large saucepan. Add onion and green pepper strips. Cook until onion is tender but not browned. Add tomatoes, whole olives, capers, bay leaf, sugar and salt. Bring to a boil; reduce heat.
Cover and simmer 20 minutes. Taste sauce and add more salt if needed. Heat 2 Tablespoons oil in another large skillet. Add shrimp.
Cook over medium heat until shrimp turns pink, about 3 minutes. Sprinkle a few drops of lime juice over shrimp. Add sauce. Cook and stir 3 to 4 minutes longer. Serve immediately.
Servings: 4
Time preparation: 20 min.
Time total: 70 min.