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Author Notes: A simple, delicious dish from my Cuban grandfather. I serve it over brown rice. —Steph Avalos-Bock
- 2 tablespoons olive oil
- 3 garlic cloves, pressed
- 1 medium onion, chopped
- 1 green pepper, chopped
- 8 ounces tomato sauce
- 1/2 teaspoon oregano
- 1 small bay leaf
- 12 ounces shrimp, cooked
- Sauté the garlic in the olive oil for a minute, with red pepper flakes if you like. Add the onion and green pepper, and cook for a few minutes, until softening.
- Add the tomato sauce, oregano, and bay leaf, and cook for a few more minutes.
- Add the shrimp and heat through.