Havana Shrimp Recipe
Ingredients
| Onions | 3 Small, minced | |
| Green pepper | 1/2 Cup (16 tbs), minced | |
| Butter | 1/4 Cup (16 tbs) | |
| Tomatoes | 3 , chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Garlic | 2 Clove (5gm) | |
| Stuffed olives | 1/2 Cup (16 tbs), chopped | |
| Red wine | 1/4 Cup (16 tbs) | |
| 1 1/2 pounds raw shrimp, shelled, cleaned, and deveined | ||
| 1 hard-cooked egg,chopped | ||
| Bouillon cubes | 3 | |
| Boiling water | 1 Cup (16 tbs) | |
| Hot cooked rice | ||
Directions
Brown onion and green pepper in butter in saucepan.
Add tomatoes, parsley, and garlic dissolve bouillon cubes in water.
Add to mixture.
Simmer for 35 minutes; remove and discard garlic; add olives and wine.
Reheat; add shrimp.
Bring to a boil.
Cook for 5 minutes, garnish with chopped hard-cooked egg.
Serve with hot cooked rice
Add tomatoes, parsley, and garlic dissolve bouillon cubes in water.
Add to mixture.
Simmer for 35 minutes; remove and discard garlic; add olives and wine.
Reheat; add shrimp.
Bring to a boil.
Cook for 5 minutes, garnish with chopped hard-cooked egg.
Serve with hot cooked rice
Chef
