- Garlic Powder
- Bay Leave
- Garlic Cloves
- Green Peppers
- Tomato Sauce
- Tabasco or other Hot Sauce or red pepper
- Olive Oil
- White Cooking Wine
Peel and clean the shrimp, add salt and garlic powder.
Take the garlic and slice or mince it, which ever you prefer, use as much as you like.
Cut 1-1/2 large onions and 1 green pepper in small pieces or sliced to your liking.
Take your pan and pour some olive oil and sauté the garlic for about 5 to 10 minutes in medium heat, do not let it burn.
Add the onions and peppers and do the same for another 5 to 10 minutes, also add a dab of oregano and a couple of bay leaves.
Pour 2 to 3 cans of tomato sauce depending on how much shrimp you are going to cook and also add about ¾ cup of cooking wine.
Add about a teaspoon of Tabasco or more if you really like it hot and also add ¼ cup of ketchup, this is a must.
Simmer the sauce for at least 45 minutes between low and medium heat, preferably medium but be careful it does not stick. Stir periodically.
Always put in the shrimp about 20-25 minutes before you are ready to eat, if you cook shrimp longer than that it will not be soft and tender. Add shrimp and stir periodically to make sure nothing sticks. The sauce will become more liquefied since shrimp releases water when cooked. Check to make sure your shrimp is well cooked and serve over white rice or pasta.