• 4 Tablespoons of olive oil
  • 1 Large onion (quartered)
  • 1 Clove of garlic (chopped)
  • 1 12 oz (350g) package of Diced Tomato
  • 2 Bay leaves
  • 2 Sprigs thyme
  • 2 Sprigs oregano
  • 10 La Costeña Whole Olives
  • 1 Cup of white wine
  • 1 4 oz (100g) Can of La Costeña Green Pickled Sliced Jalapeño Peppers
  • 1 lb (1/2 kilo) large, unpeeled shrimp (washed and dried)
  • Salt and pepper to taste

How to

Heat the oil in a thick-bottomed saucepan, add the onion and garlic and fry until transparent. Add the Diced Tomato, herbs and olives and simmer for 5 minutes. Add the wine and Green Picked Sliced Jalapeño Peppers and reduce for 3 minutes. Add the shrimp and cook for 4-7 minutes (depending on the size of the shrimp).

Serve with:

white rice La Costeña Refried Pinto Beans and hot tortillas.

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