Escabeche de Camarones
(Shrimps in Tomato Sauce)

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 10 minutes

2 lbs of raw shrimps, shelled & deveined
2 tablespoon of butter
1 Maggie chicken bouillon
2 1/2 tablespoons of tomato paste
¼ teaspoon of freshly ground black pepper
½ cup of parsley, finely chopped (garnish)
2 cups of water
4 tablespoon of olive oil
1 bay leave
1 cup of wine

5 cloves of garlic, finely minced
1 medium onion, diced
1 green bell pepper, cored, seeded & diced
1 red bell pepper, cored, seeded & diced

TIP: You can spice it up by adding chili peppers

In a large skillet, heat oil and sauté the last 4 ingredients for 3-5 minutes, stirring occasionally

Add tomato paste, wine, water, bouillon, pepper, bay leave. Stir and simmer for 2-3 minutes

Add the shrimps and stir. Remove as soon as they turn pink

Garnish with parsley and serve with pasta or white rice and your favorite wine