Start cutting all the vegetables into brunoise (Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimeters or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips.). That is, in very fine squares. Thus, sauté in the following order: four cloves of garlic with the dry spices, this enhances their flavor; then add the onion with the peppers, continue with the fresh tomato and finally add the tomato sauce.

Season the shrimp with salt and pepper to taste and sauté them in another pan with two cloves of garlic. Place them in the sauce with the wine and reduce the heat a little. When they are ready, add the finely chopped parsley and cilantro.

It is important that you cook it just right, without overdoing it. This usually lasts approximately 15 minutes. In Latin America there is an enormous seafood product, but sometimes we kill the fish twice; when we catch them and when we cook them.

Traditionally, this dish has been accompanied with white rice. However, you can accompany it with the garnish of your choice. In addition, there are people who find great pleasure accompanying it with a white wine.

Ingredients:

2 Lbs. shrimps, peeled, cleaned and devained 
1/2 Cup Extra virgin olive oil
1 Onion
6 Cloves garlic
4 ripe tomatoes
1 Red pepper
1 Yellow pepper
1 Green pepper
1/2 Cup Parsley
1 Can tomato sauce
1 Jar sweet red peppers
1/2 Cup dry wine
1 tbsp. Vinegar
1 bunch of cilantro
1 bunch of parsley
1/2 tsp Cumin
1 -tsp. Oregano
1 Bay leaf
1 1/2 tsp. salt
1 - tsp. ground pepper
1 - tsp. soy sauce
1 - tsp. hot sauce (Optional)

Suggestion: Serve over white rice