1 tbsp olive oil
1 cup raw onion, sliced
1.5 cups green pepper, cut into strips
1.5 cups red pepper, cut into strips
2 medium tomatoes, roughly chopped
6 spanish olives w/pimento
3 tsp chili sauce
1 tbsp capers, drained
1/4 tsp cumin seed
16 oz. raw shrimp
juice of one lime
1/4 cup tomato sauce, with tomato tidbits
4 servings of brown rice
Heat oil in a large frying pan and add the onion and peppers (optional to add garlic). Cook until soft.
Add chili sauce, roughly chopped tomatoes, chopped olives, cumin, salt (to taste), capers and tomato sauce.
Once the sauce is simmering, add shrimp until they curl up and turn pink (DO NOT overcook them!)
Add the lime juice and serve over rice.
Number of Servings: 4Recipe submitted by SparkPeople user RREED01562.