YIELD: 4 – 6 Servings
| Item Description | Preparation |
| 4 onions | Finely chopped |
| 3 bell peppers | Finely chopped |
| Green onions | 1-1/2 cup chopped |
| Parsley | 1-1/2 cup chopped |
| Oil | ½ cup |
| 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 |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Cayenne pepper | To taste |
Directions –
- 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.
