Bullfighter's Shrimp

Most of us wouldn't be willing to jump into the ring with a wild bull, but everybody will be jumping in line for seconds of this Spanish favorite!

Serves: 3

Cooking Time: 20 min

Ingredients

• 2 cans (14½ ounces each) Italian stewed tomatoes
• 2 tablespoons red wine vinegar
• 1 green bell pepper, cut into thin strips
• 1 small onion, chopped
• 1 to 1¼ pounds raw shrimp, peeled, shelled and deveined
• 1/4 teaspoon cayenne pepper

Instructions

1. In a medium-sized saucepan, combine the tomatoes, vinegar, green pepper, and onion. Simmer over medium-low heat for 10 minutes.
   
   
2. Reduce the heat to low. Add the shrimp and cayenne pepper and let simmer for 10 minutes more, or until the shrimp are pink, tender, and completely cooked.
   
   

Notes

I like to serve this over a hearty mound of cooked rice or pasta!!