Spicy Shrimp Enchilado

* This Cuban creole recipe is great for Mardi Gras!
* It is easy, colorful and very healthy, not to mention it has a kick!
* Make the base ahead of time to save time, it will keep in the refrigerator for a couple of days.
* Use it on crab claws, fish or chicken too!

NOW TO THE KITCHEN…

Ingredients

* 6 tablespoons extra virgin olive oil
* 1 1/2 tablespoons fresh garlic, finely chopped
* 2 cups onions, sliced
* 1 cup of red peppers, sliced
* 2 cups canned tomatoes, drained and chopped
* 2 tablespoons tomato paste
* 1 bay leaf
* 1/4 cup capers
* 1 tablespoon hot sauce( korean sriracha)
* 3/4 dry white wine
* 3/4 cup green olives
* 1 teaspoon salt
* 1 teaspoon black pepper
* 2 1/2 pounds raw wild gulf shrimp, peeled and deveined

Directions

* Saute garlic, onions, and peppers in olive oil over medium heat. Cook 6 to 8 minutes until veggies are tender. Add all other ingredients except shrimp. Cook sauce for about 10 minutes over medium heat. Add shrimp, continue cooking about 6 minutes, stirring occasionally.
* Serve over white rice.
* This recipe serves about 6 people. Enjoy!