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Camarones Enchilados

Makes 4 Servings

cuisine: Mexican

meal type: Entrée

technique: Sautéed

1 pound Ocean Garden® Mexican Shrimp, peeled and deveined 6 tablespoons Spanish olive oil 3 large cloves of garlic finely chopped 1 large sweet onion finely chopped 1 ½ cups chopped tomato 1 tablespoon tomato paste 1 bay leaf ½ cup dry sherry ½ cup pimentos finely chopped 1 tablespoon Worcestershire sauce 1 teaspoon minced hot chili pepper of choice Juice of 1 lime Kosher salt to taste Toasted and ground black pepper to taste 2 oz steamed white rice Fresh cilantro for garnish

To prepare the Sofrito, sauté the garlic, and onions until tender. (do not brown the garlic.) Add tomatoes, paste, bay leaf, sherry, pimentos, Worcestershire, salt, pepper, and chili pepper and cook until the mixture has thickened. Add Shrimp and cook until they are opaque. In a large bowl spoon the rice into the center of the bowl, then place the shrimp around the rice. Pour the sauce over the shrimp and garnish with the fresh cilantro.