Cuban Schrimp Creole (Camarones Enchilados)


1 1/2 lbs peeled and deveined jumbo shrimp
2 tablespoons olive oil
1/2 cup chopped large onion
1 cup chopped sweet peppers (mix of yellow, orange & red peppers)
2 tablespoons minced garlic
1 15 oz can tomato sauce
1 can tomato sauce
1/4 cup white wine
pinch of cumin
1/4 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Splash of lemon juice


In a large pan, heat olive oil. Add onions and sauté until golden. Add sweet peppers and sauté until soft. Add garlic and lightly sauté. Stir in the diced tomatoes, tomato sauce, wine, cumin, oregano, sugar and salt and pepper. Simmer for 10 minutes stirring occasionally. Add shrimp, stir to mix, cover skillet and cook for 6-8 min or until shrimp are just done and pink. Do not overcook. Serve over white rice. Yummy!