Step 1

Heat the oil in a small caldero or large frying pan over medium heat.

Step 2

Sauté the onion and green pepper until softened, about 5 minutes. Add the garlic and sauté for 1 minute longer. *You can also use 2 heaping tablespoons of SOFRITO [click for recipe]

Step 3

Add the tomatoes along with their liquid, olives, 2 tablespoons of cilantro, bay leaf and oregano. Season to taste with salt and pepper.

Step 4

Crush the tomatoes with the back of a spoon and bring the sauce to a simmer. Allow to cook for 5 minutes.

Step 5

Add the shrimp and sauté for 2-4 minutes, just until opaque. Do not overcook!

Step 6

Garnish with additional chopped cilantro before serving. Serve over rice or with bread for sopping up the sauce.