YIELD: 4 – 6 Servings
|4 onions||Finely chopped|
|3 bell peppers||Finely chopped|
|Green onions||1-1/2 cup chopped|
|Parsley||1-1/2 cup chopped|
|6-oz can of tomato paste|
|10-oz can of tomatoes and chilies|
|Pinch of sugar|
|1 cup of water|
|2 lbs shrimp||Peeled & deveined|
|Freshly ground black pepper||To taste|
|Cayenne pepper||To taste|
- Saute onions, bell pepper, one-half of the green onion tops and one-half of the parsley in oil until onions are transparent; add tomato paste, tomatoes with chilies, sugar and water and cook on low heat for 3 to 4 hours.
- Add shrimp, remaining green onion tops, parsley, salt, black pepper and cayenne pepper; continue to cook for about 20 minutes.
- Serve over cooked rice in soup bowls or serve over sautéed sausages.