Shrimp stew (Camarones enchilados)


1 kilogram shrimp
½ cup oil
1 onion
3 cloves of garlic
1 large pepper
½ cup parsley
1 can of tomato sauce
1 can of sweet red peppers
½ cup dry wine
1 teaspoon vinegar
1 bay leaf
1 ½ teaspoon salt
1 teaspoon soy sauce
1 teaspoon hot sauce

Cooking instructions: 

Clean the shrimps and stir fry them in hot oil; when lightly browned, add the ground onion, the crushed garlic and the ground large pepper and sauté for a while.

Add the finely chopped parsley, the tinned sweet red peppers ground, with the water from the can, the tomato sauce, the ketchup, the bay leaf, the dry wine, the salt, the ground pepper and the soy and hot sauces.

Let it simmer for 25 to 30 minutes.